Effect of extrusion process and lentil protein concentration on edible and biodegradable starch based films

OCHOA-YEPES, OSWALDO; DI GIORGIO, LUCIANA; MAURI, ADRIANA NOEMÍ; GOYANES, SILVIA; FAMÁ, LUCÍA

Mar del Plata

Simposio; XVI Latin-American Polymer Symposium (SLAP 2018), XIV Iberoamerican Polymer Congress (CIP 2018); 2018

Extrusion is a technique that allows scaling in the processing of bioplastics, including starch and proteins1. It is the most important process to obtain plastic forms in great production volume and low cost. Proteins can be easily obtained from commercial lentil resulting rich in aminoacids. In this work, mechanical, barrier and thermal properties of starch films with lentil proteins obtained by extrusion were evaluated.