PROTEIN-BASED EDIBLE FILMS A REVIEW

AL-Hashimi, Alaa G.; AL-Garory, Najla H.S.; Abdul - Abbas, Sinan J.

doi:10.23975/bjvetr.2020.170623

	PROTEIN-BASED EDIBLE FILMS A REVIEW
Basrah Journal of Veterinary Research
Reviewers, Volume 18, Issue 2, 2019, Pages 1-15 PDF (219.85 K)
DOI: 10.23975/bjvetr.2020.170623
Authors
Alaa G. AL-Hashimi^* ; Najla H.S. AL-Garory; Sinan J. Abdul - Abbas
Department of Food Science, Faculty of Agriculture, University of Basrah ,Basrh, Iraq.
Abstract
The edible or bio-degradable films are materials which compose of suitable means to increase the storage time of food and improve their condition externally conductive to environmental contamination. The protein, lipid and polysaccharide are materials can form the edible film. Were proteins based edible films are considered mainly appropriate in food coating. Collagen, gelatin films, corn zein, wheat gluten, soy protein, casein and mung bean protein are the most types films used in coating food. The protein edible films have remarkable gas block features equalled to films made from polysaccharides and lipids. These films have mechanical properties which make it best than polysaccharide and fat based film Although the water vapor permeability is low and the tensile strength is less than the polymers used in the packaging, many modifications have been used to improve the functional properties of the film via physical, chemical and enzymatic methods and bonding with hydrophobic materials and some polymers
Keywords
Edible film; protein; coting; plasticizers

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