Protein-based Food Preservation Solution

As the base material of food preservation film, protein has good ductility and barrier property. At present, it has become an ideal base material to replace traditional plastics. Aprofood deeply explores the development of bio-based food preservation materials, and is committed to providing global customers with comprehensive food preservation solutions based on protein.

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Introduction of Protein Structure

Protein usually exists in the form of fibrin or globular protein. Fibrin is insoluble in water and is the main structural material of animal tissues, while globular protein is water-soluble and also soluble in acid, alkali or salt aqueous solutions, playing various functions in the life system. Fibrin is tightly bound to artificial fibers through the H bond. There are ionic bonds, covalent bonds and hydrogen bonds in globular proteins, which fold into complex circular structures. The physicochemical properties of proteins depend entirely on the arrangement of amino acid substituents and their relative amount on the polymer chain.

Overview of Protein-based Film

In general, protein denaturation is an additional elongation system required to form membranes by using acids, bases, solvents, and heat. Once extended, protein chains will be connected by hydrogen bonds, ionic bonds and covalent bonds. The uniform distribution of polar groups along the polymer chain increases the opportunities for required interactions. The interaction between chains determines the strength of the protein film. The higher the interaction, the stronger the film, but the lower the permeability to steam, liquid and gas. Therefore, even in the case of low relative humidity (RH), protein-based films or coatings are considered to be efficient oxygen blockers.

Fig. 1 Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite. (Dinika, et al., 2020)

Our Solutions

With years of in-depth exploration in the field of biological substrates and innovative discoveries in the food industry, Aprofood is committed to providing global customers with comprehensive food preservation solutions based on protein film.

• Protein-based Film Development

• Focus on customer project details and expected results and provide a variety of protein films for food preservation. Optional protein matrices include, but are not limited to: Gluten, Soy proteins, Zein, Casein, Collagen, Whey, Fish proteins, etc.
• Based on the food preservation target that customer focus on, we can develop functional polysaccharide film. In addition, composite film (multiple matrices and multiple functions) is also the key development direction of our food preservation solutions.

• Optimization and Evaluation of Protein-based Film

• To improve the function and structure (crosslinking degree, thermal stability, water retention, etc.), our solution package provides a variety of protein modification strategies.
• Comprehensive evaluation of protein-based food preservation film includes the analysis of physical and chemical properties of the film; The influence of functional components on its mechanical properties, stability and barrier properties; Analyze the interaction between functional components and protein matrix; Evaluation of the efficacy of film in food preservation.

Our Advantages

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on protein films. Please contact us for more possibilities of your project! 

References

1. Dinika, I., Verma, D. K., Balia, R., Utama, G. L., & Patel, A. R. (2020). Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. Trends in Food Science & Technology,103, 57-67.
2. Calva-Estrada, S. J., Jiménez-Fernández, M., & Lugo-Cervantes, E. (2019). Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. Food Engineering Reviews, 11, 78–92.