Proteins as Agricultural Polymers for Packaging Production

Abstract

Cereal Chem. 75(1):1-9Advantages, types, formation, and properties of agricultural packaging materials based on proteins, with examples, are reviewed in detail. Proteins have long and empirically been used to make biodegradable, renewable, and edible packaging materials. Numerous cereal and vegetable proteins (such as corn zein, wheat gluten, and soy proteins) and animal proteins (such as milk proteins, collagen, gelatin, keratin, and myofibrillar proteins) are commonly used to form agricultural packaging materials. Two technological processes have been investigated to make materials based on proteins: the "wet (or solvent) process" based on dispersion or solubilization of proteins in a solvent medium, and the "dry process" based on the thermoplastic properties of proteins under low water content conditions. The macroscopic properties (including solubility in water, mechanical properties, and barrier properties) of agricultural packaging materials based on proteins are dependent mainly on the structure of the macromolecular three-dimensional network and on interactions between proteins, plasticizers, and cross-linking agents.

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

“…Biodegradable and edible films from wheat proteins are useful in food packaging provided they are flexible, strong, heat sealable, and relatively transparent [36]. The mechanical and barrier properties of wheat gluten films have been studied [9,14,18]. An edible wheat gluten film was developed and the effects of gluten and ethanol concentrations and pH of the film-forming solution on various film properties, were evaluated [17].…”

Novel Protein Fibers from Wheat Gluten

“…Annealing of wheat gluten has been reported to enhance the S-S interactions in wheat gluten and therefore improves the breaking tenacity of the fibers. 32 It is also reported that annealing forms new disulfide bonds and cross-links the protein molecules and also increases the hydrophobic interaction by unfolding the protein molecules leading to higher breaking tenacity. 2 Physical Structure.…”

Gelatin-Based Films and Coatings for Food Packaging Applications

“…Also, gelatin films show lower mechanical strength compared to synthetic ones [60]. To avoid these drawbacks, gelatin can be blended with different substances and/or polymers to obtain bio-composite films and coatings that combine the advantages of each component [11].…”