Edible wheat gluten (WG) protein films

Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

“…Various studies conducted to obtain WG films using mainly the casting technique have recently been reported [23,24,25,26,27,28]; the use of extrusion [29] and thermo-compression [30,31] has also been considered. However, there are no reports indicating the production of WG films with a thickness as small as those observed in this study.…”

Structure and properties of biodegradable wheat gluten bionanocomposites containing lignin nanoparticles

“…The decomposition of gluten (T max ca. 310 • C (Mojumdar et al, 2011)) was mainly covered by the LNPs degradation, since LNPs has a wider degradation temperature range (Fig. 1a).…”

“…Wheat gluten (WG) protein is an attractive material as agropolymer because of its high availability and it can be easily processed into films (Domenek et al, 2004;Lens et al, 2003;Mojumdar et al, 2011). Besides the rapid biodegradability of wheat gluten films, such materials exhibit effective barrier properties against lipids and gases, such as oxygen, carbon dioxide and aroma compounds (Duval et al, 2013;Gontard et al, 1994;Tunc et al, 2007).…”

Characteristics of protein-based biopolymer and its application

“…Blends of protein with nonprotein, natural, and synthetic molecules such as keratin‐chitosan , gluten‐methyl‐cellulose , keratin‐polypropylene, keratin‐cellulose‐polypropylene , and keratin‐polyethylene etc., are explored by several scientists and they have reported that the properties of the native protein film improved to some extend (i.e., film strength, flexibility, and water vapor permeability, etc.). Gluten , milk protein , and soy protein is used in development of edible film, while keratin is used to develop nanofiber , film , and composites for material industries. The future application of protein based natural polymer seems to be intense in the field of biomaterials , packaging material and in coatings industries .…”

“…The cohesiveness and elasticity of gluten facilitate the film formation . The gluten films are stronger and are also a good barrier to O 2 and CO 2 but are highly permeable to water vapor and need to be made it impermeable for commercialization. Gluten has been used for coating dry roasted peanuts and fried chicken pieces .…”