PROTEIN-BASED EDIBLE FILMS A REVIEW

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 on (24) . (38) measured the thermogravimetric analysis TGA of 20%, 10% PVA polyvinyl alcohol and 20% 10% ka gamma irradiation with a dose of 0 - 50 kgy and found an increase in the thermal stability of radiation-treated membranes relative to non-membranes. The treatment also increased thermal stability with increased irradiation dose due to irradiation and PVA as well as increased membrane tension strength and elongation ratio with increased radiation doses and increased PVA ratio.