Reviewers
Authors
Department of Food Science, Faculty of Agriculture, University of Basrah ,Basrh, Iraq.
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
Keywords
Article Title [العربیة]
لاغشیة البروتینیة القابلة للاکل : مقال مراجعة
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