Biodegradation of whey protein-based edible films

The biodegradability of the edible films made of whey proteins by disulfide cross-linking was investigated. Whey protein concentrate (WPC) and whey protein isolate (WPI) films were subjected to microbial degradation using Pseudomonas aeruginosa and composting burial degradation. Results from the microbial degradation showed that whey protein films could support the growth of R aeruginosa. The bacterial growth characteristics were well described using the Gompertz model. WPC films degraded faster than WPI films, suggesting that the biodegradability of protein films is associated with the film composition and the extent of covalent cross-linking. WPI films buried in a compost pile be-an to degrade in two days and became darker over time. More than 80% of total solids were lost in 7 days.