Alternative materials to replace the synthetic plastics are being developed using agro‐based sources, but despite their promising results, these materials still need to have their performance improved to be used in packaging. Blending different molecules can combine the properties of each polymer resulting in the overall performance improvement of the material. In the present study, collagen, whey protein, and methylcellulose were investigated in the development of individual films and blends. They were produced by the casting technique and evaluated for their packaging‐related characteristics (including mechanical, barrier, and color properties), microstructure, thermal properties, and biodegradability in soil. Methylcellulose films presented excellent technological properties, such as total solubility in water, high tensile strength (15.78 MPa), transparency (30.4%), and good barrier to water vapor (0.43 g·mm/h·m²·kPa). In the blends with collagen and whey protein, it was responsible by the increase in tensile strength, barrier, and thermal properties. Collagen films presented the highest elongation at break (101.4%), while whey protein films showed lower solubility in water (28.3%). All the samples tested were completely biodegraded in 10 days in soil. Potential applications for the materials developed include soluble sachets for powdered foods due to the high solubility of some samples, as well as oil containers and capsules for instant coffee machines.

中文翻译：

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将薄膜中的胶原蛋白，甲基纤维素和乳清蛋白混合，作为食品包装的绿色替代品：物理化学和生物可降解特性

正在使用农业来源开发替代合成塑料的替代材料，尽管取得了可喜的成果，但这些材料仍需要提高其性能以用于包装。共混不同的分子可以结合每种聚合物的特性，从而改善材料的整体性能。在本研究中，研究了胶原，乳清蛋白和甲基纤维素在单个膜和共混物开发中的作用。它们是通过浇铸技术生产的，并评估了其与包装相关的特性（包括机械，阻隔和颜色特性），微观结构，热特性和在土壤中的生物降解性。甲基纤维素膜具有出色的技术性能，例如在水中的总溶解度，高拉伸强度（15.78 MPa），² ·kPa）。在与胶原蛋白和乳清蛋白的混合物中，其原因是抗张强度，阻隔性和热性能的增加。胶原蛋白膜的断裂伸长率最高（101.4％），而乳清蛋白膜在水中的溶解度较低（28.3％）。所有测试的样品都在土壤中10天内被完全生物降解。由于某些样品的高溶解度，所开发材料的潜在应用包括用于粉状食品的可溶性小袋，以及速溶咖啡机的油容器和胶囊。