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

View Article: PubMed Central - PubMed

ABSTRACT

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.

No MeSH data available.


Quaternary structure of β-Lg as a function of pH at low temperature and low concentration, adapted from [234].
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ijms-17-01376-f007: Quaternary structure of β-Lg as a function of pH at low temperature and low concentration, adapted from [234].

Mentions: As can be seen in Figure 7, a pH value smaller than 3.5 or higher than 8.0 leads to a monomer, while a pH between 3.5 and 5.2 results in an octamer. In the pH range between 5.2 and 8.0, which is particularly important because it includes the pH of milk, β-lactoglobulin forms dimers [234,235].


Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review
Quaternary structure of β-Lg as a function of pH at low temperature and low concentration, adapted from [234].
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5037656&req=5

ijms-17-01376-f007: Quaternary structure of β-Lg as a function of pH at low temperature and low concentration, adapted from [234].
Mentions: As can be seen in Figure 7, a pH value smaller than 3.5 or higher than 8.0 leads to a monomer, while a pH between 3.5 and 5.2 results in an octamer. In the pH range between 5.2 and 8.0, which is particularly important because it includes the pH of milk, β-lactoglobulin forms dimers [234,235].

View Article: PubMed Central - PubMed

ABSTRACT

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.

No MeSH data available.