ABSTRACT
THE very high molecular weight, markedly apolar character, complexity, anddiversity of their fractions are features of wheat gluten (WG) proteins that can be utilized to make films with novel functional properties, such as selective gas barrier properties and rubber-like mechanical properties. WG-based materials are homogeneous, transparent, mechanically strong, and relatively water resistant. They are biodegradable and a priori biocompatible, apart from some WG-specific characteristics such as allergenicity. They also are edible when food-grade additives are used, and the presence of impurities is avoided.
