This research utilized three animal proteins which are whey protein isolate (Wh) and two types of gelatin, including bovine gelatin (BG) and chicken gelatin (CG) from bovine shin bones and chicken feet respectively, to improve the mechanical properties of whole potato flour bioplastics. The goal is the development and characterization of eco-friendly bioplastic sheets by employing the compression molding method. The tensile, DMTA, FTIR and TGA characteristics of the blending bioplastics were compared with bioplastic made from whole potato flour as control. Results showed that protein treatments greatly enhanced the tensile strength (at least 2 times), tan δ (up to twice) and elongation at break (3 to 11 times). Furthermore, the thermal stability of studied bioplastics does not differ up to 200 °C. Among the blending bioplastics, the BG bioplastic had the highest tensile strength (5.67 MPa) and CG bioplastic had the highest elongation at break (20.50%). Meanwhile, the investigation of functional groups using Fourier-transform infrared spectroscopy (FTIR) confirmed better molecular interactions in the blending bioplastics. This research shows the feasibility of producing animal protein‐potato flour biodegradable edible bioplastic materials with different properties and, consequently, different applications, which contribute to adding a high value to different byproducts from the livestock/poultry industries.

本研究利用三种动物蛋白分别为乳清蛋白分离物（Wh）和两种明胶，包括分别来自牛胫骨和鸡脚的牛明胶（BG）和鸡明胶（CG），以改善全土豆粉的机械性能生物塑料。目的是通过采用压缩成型方法来开发和表征生态友好型生物塑料片材。将混合生物塑料的拉伸，DMTA，FTIR和TGA特性与以全马铃薯粉为对照的生物塑料进行了比较。结果表明，蛋白质处理可显着提高抗张强度（至少2倍），tanδ（最多两次）和断裂伸长率（3到11次）。此外，所研究的生物塑料的热稳定性在最高200°C时没有差异。在混合生物塑料中，BG生物塑料的拉伸强度最高（5.67 MPa），CG生物塑料的断裂伸长率最高（20.50％）。同时，使用傅里叶变换红外光谱（FTIR）对官能团的研究证实了在生物塑料共混过程中更好的分子相互作用。这项研究表明，生产具有不同性质，因此具有不同用途的动物蛋白-马铃薯粉可生物降解的食用生物塑料的可行性，这有助于为畜牧业的不同副产品增加高价值。