Delara Mokhtarpour - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Peiman Ariaii - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Roya Bagheri - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

The objective of this study was to characterize physical properties including colour, solubility in water and the moisture content of the composite films enriched with nisin (nisin concentration 100, 150 and200 ppm) prepared by starch and whey protein at proportions of: 0:100%, 100:0%, 75:25% and 50:50%, respectively. The results showed that composite films of Starch ̶ Whey protein showed that in the discrepant concentrations behaved differently in physical properties. The addition of nisin to thecomposite films in most cases improved the physical properties of them. In total, the composite films of starch and whey protein with nisin seem that having high ability as a preservative in food packaging

Starch film, Whey protein, Nisin, Physical properties of film