Abstract
The soy protein isolate (SPI), sodium dodecylbenzenesulfonate (SDBS) and pentaerythritol glycidyl ether (PEGE) were used to make biodegradable films in this study. Unlike the usual method that adding sodium hydroxide (NaOH) during the SPI-based film casting, SDBS was used as a surfactant playing the similar role as NaOH. Since NaOH is a chemical with corrosiveness and toxicity, the replacing of NaOH by SDBS might reduce the hazard threat during the utilization of SPI-based films in food packing application. Furthermore, the presentation of SDBS helped dispersing the hydrophobic PEGE into the hydrophilic SPI. PEGE is a crosslinking agent with multiple reactive epoxy groups. The chemical structures and micro morphologies of the fabricated films were investigated by means of FTIR, XRD, and SEM. The thermal stabilities of the films were examined by means of the thermo-gravimetric analysis. After the chemical crosslinking, the ultimate tensile strength of the film was significantly increased, meanwhile, the water absorption was dramatically decreased. It was concluded that the SPI-based film containing 4% PEGE achieved the optimal performance.