ABSTRACT
Gluten is one of the important three-dimensional viscoelastic complex formed with the interaction of gliadin and glutenin fractions of wheat. Gliadin contributes to viscosity and extensibility, whilst glutenin provides elasticity and strength to the gluten network. With developing times where environmental concerns are increasing, wheat gluten–based films are emerging as a new option for food packaging applications. Wheat gluten protein–based materials could be defined as mainly amorphous three-dimensional arrangements stabilized by low-energy interactions that are partially reinforced by regular “crystal lattice”–type arrangements and strengthened by some covalent bonds. These wheat gluten films and coatings are being developed using various methods keeping in concern the structural and surface water vapor and gas barrier properties of wheat gluten. Consumer preferences have spurred research and innovation for packaging materials that are not derived from petroleum sources, such as those with recyclable or safe-to-eat qualities, as well as those produced from renewable agricultural commodities. Edible polymers, in this regard, have been enormously studied that may extend the shelf life of packaged foods, manage material exchange, and enhance the sensory attributes, nutritive values, and appeal of the products. Films made by combining untreated and treated polypeptides from wheat gluten hydrolysates have been found to exhibit high tensile strength, are practically oil-impermeable, and are hydrophilic. For commercial success, continuous quality improvement in its functionality and processing is required.
