Properties of films produced from blends of pectin and gluten

This study aimed at producing blend films from three different pectin (P) and gluten (G) ratios and to evaluate how the interaction between polysaccharide and protein affects film characteristics. In this way, blend films with three different P/G ratios were prepared: P(1)/G(3.75), P(1)/G(1), and P(3.75)/G(1) (w/w), as well as a pectin film, and a gluten film were obtained for comparison purposes. Structural analysis showed the polymers interaction, which led to blend films with improved tensile strength compared to the pectin film or the gluten film. The blend films P(1)/G(1) and P(3.75)/G(1) showed better elongation at break than pectin film and blend film P (1)/G(3.75), whereas the latest showed higher water vapor barrier properties and low solubility, as compared to the other produced films. Regardless of the formulation, all the films exhibited better UV/light barrier properties as compared to a synthetic polyethylene film.