Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

被引：191

作者：

Zink, Joel ^{[1
]}

Wyrobnik, Tom ^{[1
]}

Prinz, Tobias ^{[1
]}

Schmid, Markus ^{[1
,2
]}

机构：

[1] Fraunhofer Inst Proc Engn & Packaging IVV, Giggenhauser Str 35, D-85354 Freising Weihenstephan, Germany

[2] Tech Univ Munich, Chair Food Packaging Technol, Weihenstephaner Steig 22, D-85354 Freising Weihenstephan, Germany

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2016年 / 17卷 / 09期

关键词：

protein-based films; protein-based coatings; whey protein; soy protein; wheat gluten protein; mechanical properties; barrier properties; physical modification; chemical modification; biochemical modification; WATER-VAPOR PERMEABILITY; TRANSGLUTAMINASE CROSS-LINKING; DYNAMIC VISCOELASTIC BEHAVIOR; PRESSURE-INDUCED GELS; BOVINE SERUM-ALBUMIN; GLOBULIN VICIA-FABA; ISOLATE BASED FILMS; WHEY-PROTEIN; SOY PROTEIN; EDIBLE FILMS;

D O I：

10.3390/ijms17091376

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

引用

页数：45

共 365 条

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