Effects of various plasticizers on the mechanical properties, water resistance and aging of thermo-moulded films made from sunflower proteins

By O. Orliac, A. Rouilly, F. Silvestre, L. Rigal. 2003

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Natural-based plasticizers and biopolymer films: A review (2011, methodology): “The use of five compounds (GLY, EG, DEG, TEG and PG) as plasticizers for sunflower protein isolate films, producing soft, brown and smooth films, with good mechanical properties and a high level of impermeability to water vapor [49].”
Review on Polysaccharides Used in Coatings for Food Packaging Papers (2020, background): “These products can be used for both wet-end and surface finishing of papers to improve barrier properties [23,24].”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “, acid, alkali or formaldehyde, glutaraldehyde, glyoxal or diisocyanate [70–72].”
Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper (2006, background): “Sunflower protein films plasticized with EG at 40% and 50% of protein showed the similar mechanical properties (Orliac et al., 2003).”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “Further, some plasticizers could migrate out from the matrix of the film due to a lack of compatibility with the protein, as in the case of polyethylene glycol, polypropylene glycol, and tetraethylene glycol [93, 104, 106].”