Recipe for antibacterial plastic: Plastic plus egg white protein

Bioplastics made from protein sources such as albumin and whey have shown significant antibacterial properties, according to a recent study by the University of Georgia (UGA) USA. The bioplastic materials could be used for food packaging. The researchers tested 3 bioplastic materials—albumin, whey and soy proteins—as alternatives to conventional petroleum-based plastics that pose risks of contamination. In particular, albumin, a protein found in egg whites, demonstrated tremendous antibacterial properties when blended with a traditional plasticizer such as glycerol. An article about the research is published in the Journal of Applied Polymer Science (News Item UGA, 27 March 2015).
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Click here for an abstract of the published article.

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