Читать книгу Sustainable Food Packaging Technology - Группа авторов - Страница 26

Protein‐based films have lately become a hot research topic due to their film‐forming capacity and cohesiveness, low cost, and biodegradability features. Proteins present good barrier against oxygen and aroma, among others gases. However, they also show high water vapor permeability due to their hydrophilic nature [112, 113]. Protein films have been developed from gelatin, corn zein, wheat gluten (WG), soy protein (SP), casein, and whey protein [114–116].

Figure 1.7 Cellulose derivatives categorized based on their pH‐responsive behavior and chemistry.