Modeling water vapor, gas, and solute transport through protein films

R. Kumar Mallikarjunan, Irina Antonova, Manjeet S. Chinnan

Research output: Chapter in Book/Report/Conference proceedingChapter


EDIBLE films and coatings can increase food product shelf life and improvefood quality by acting as barriers to control the transfer of moisture, gases, lipids, and aroma compounds. Properties and potential uses of edible films and coatings based on polysaccharides, lipids, and proteins have been reviewed (Guilbert, 1986; Kester and Fennema, 1986; Krochta, 1992). Several proteins have been used to produce films including collagen, gelatin, casein, whey proteins, corn zein, wheat gluten, soy protein, and peanut protein. In general, protein films are excellent barriers to the transport of gases but moderate barriers to the transport of moisture (Krochta, 1992). Their water vapor barrier ability is limited by the inherent hydrophilic nature of proteins. However, protein films, when dry, transmit oxygen and carbon dioxide at low levels (Gennadios et al., 1993; McHugh and Krochta, 1994a; Gontard et al., 1996; Mujica-Paz and Gontard, 1997).

Original languageEnglish (US)
Title of host publicationProtein-Based Films and Coatings
PublisherCRC Press
Number of pages11
ISBN (Electronic)9781420031980
ISBN (Print)9781587161070
StatePublished - Jan 1 2002
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2002 by Taylor & Francis Group, LLC.


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