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United States Department of Agriculture

Agricultural Research Service

Title: Structure and Function of Protein-Based Edible Films and Coatings

Authors
item Tomasula, Peggy
item Qi, Phoebe
item Dangaran, Kirsten - FORMER EMPLOYEE

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: March 27, 2009
Publication Date: April 23, 2009
Citation: Tomasula, P.M., Qi, P., Dangaran, K.L. 2009. Structure and Function of Protein-Based Edible Films and Coatings. In: Embuscado, M.E., Huber, K.C., Editors. Edible Films and Coatings for Food Applications. New York, NY:Springer Science Media. Chapter 2: p.25-56.

Technical Abstract: Research and development on films and coatings made from various agricultural proteins has been conducted over the past 20 years but recently has been of heightened interest because of the demand for environmentally friendly, renewable replacements for petroleum-based polymeric materials and plastics. Films and coatings have been made from casein and whey, soy, corn zein, collagen, wheat gluten, keratin and egg albumen. Films and coatings made from agricultural proteins create new outlets for agricultural products, by-products and waste streams and can positively impact the economics of several food processes. This chapter explores aspects of the structure and composition of films as they relate to their physical and functional properties.

Last Modified: 11/28/2014
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