The effect of peanut protein nanoparticles on characteristics of protein- and starch-based nanocomposite films: A comparative study

• Peanut protein nanoparticles (PNPs)-reinforced protein or starch films were prepared.
• The suitable addition of PNPs increased elongation at break of nanocomposite films.
• The water vapor barrier of films was improved by suitable addition of PNPs.
• The thermal stability of films was improved by suitable addition of PNPs.
• The effect of PNPs on improving properties of protein films was more significant.

The objective of the current research was to analyze the effects of peanut protein nanoparticles on the characteristics of soy protein and cornstarch films. Peanut protein nanoparticles (PNPs) were fabricated by the anti-solvent method and were incorporated, at a concentration of 0–4%, into soy protein isolate films and cornstarch films. Mechanical, water vapor barrier, thermal stability, and morphological properties of the nanocomposite films were evaluated by scanning electron microscope, texture analyzer, and thermogravimetric analyzer. Compared to untreated films, addition of PNPs at the level ∼4% significantly (p < 0.05) improved tensile strength, water vapor barrier, and thermal stability of both protein and starch films. The soy protein films performed best with 2% nanoparticles, especially in mechanical properties, which could be due to the better compatibility between protein matrices and protein nanoparticles.

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