Unlike the puncture force results, the 1% unheated whey and 1%
gelatin films had distance to puncture values that were not significantly
(Pb0.05) different from the control alginate film. In general,
the distance to puncture the alginate–protein films followed a similar
trend as the force to puncture alginate–protein films with the 1%
unheated whey and 1% gelatin films having significantly (Pb0.05)
higher distance to puncture values than the other alginate–protein
films (Table 1). Again, with the exception of soy protein, all of the 2%
protein films had significantly lower puncture distance values than
their 1% counterparts. Similarly, Table 1 shows that the most work
was needed to puncture the control alginate film (approximately 1.4×
as much work as the next highest film) reinforcing the idea that the
addition of proteins is weakening the ‘wet’ alginate films.