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Plant-Based Protein Films and Coatings

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Plant Protein Foods

Abstract

Films are standalone structures with mechanical properties optimal for further downstream handling and processing. By contrast, coatings are thin continuous layers formed on a substrate surface. Proteins from dried seeds of legume are highly functional; through physical and/or chemical treatments, these biopolymers can be converted readily into coherent films and coatings with a broad spectrum of material properties (e.g., mechanical, barrier, thermal) that are useful for food and nonfood applications. This chapter reviews the existing and emerging plant-based protein films and coatings forming methods. Materials properties and selected applications of plant protein films and coatings are discussed.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

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Editors and Affiliations

  1. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

  3. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Amanat Ali

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Lim, LT. (2022). Plant-Based Protein Films and Coatings. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_10

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