Edible protein films: Sources and behavior

C. L. Murrieta-Martínez, H. Soto-Valdez, R. Pacheco-Aguilar, W. Torres-Arreola, F. Rodríguez-Felix, E. Márquez Ríos*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

74 Citas (Scopus)

Resumen

Edible and biodegradable films are made of renewable resources, offer an alternative to synthetic plastics for packaging, and, unlike these, can be placed between phases in direct contact with food. Although there are different sources, such as lipids and carbohydrates, proteins are popular due to their abundance and their nutritional qualities. Protein for film elaboration can be extracted from cereals (gluten, prolamins), milk (casein, whey), muscle (myofibrillar), and the connective tissue (gelatin) of marine or terrain species. Requirements may vary depending on their future application; therefore, it cannot be said that 1 source or the other is better, because film properties will also differ due to their method of obtention. Therefore, it is necessary to know what kind of film is needed in order to choose the most suitable one.

Idioma originalInglés
Páginas (desde-hasta)113-122
Número de páginas10
PublicaciónPackaging Technology and Science
Volumen31
N.º3
DOI
EstadoPublicada - mar. 2018

Nota bibliográfica

Publisher Copyright:
Copyright © 2018 John Wiley & Sons, Ltd.

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