Water-insoluble protein-based edible barrier coatings and films
AssigneeThe Regents of the University of California
InventorsJohn M. Krochta, Tara H. McHugh
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Abstract
This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.
Claims37
A method for preparing a protein-based water-insoluble coating for a food item, comprising:
- (i) treating an aqueous solution of a protein, said protein being substantially free of any sugars and present in an amount of from 5 to 20% by weight, to effect disulfide formation in said protein solution thereby forming a denatured protein solution;
- and
- (ii) applying said denatured protein solution to a food item and drying to form a coating for said food item.
A method for preparing a protein-based water-insoluble edible film for use as a food wrap, comprising:
- (i) treating an aqueous solution of a protein, said protein being substantially free of any sugars and present in said aqueous solution in an amount of from 5 to 20% by weight, to effect disulfide formation in said protein solution thereby forming a denatured protein solution;
- and
- (ii) forming said denatured protein solution into said protein-based water-insoluble edible film.
A method of producing a foodstuff having a water-insoluble protein-based coating comprising:
- (i) dissolving a protein in water to produce an aqueous protein solution, said protein being substantially free of any sugars and present in said aqueous protein solution in an amount of from 5 to 20% by weight,
- (ii) coating said foodstuff with said aqueous protein solution to produce a coated foodstuff;
- and
- (iii) treating said coated foodstuff to effect disulfide formation in said protein and provide a foodstuff having a water-insoluble protein-based coating.
A protein-based water-insoluble coating for foodstuffs consisting essentially of a denatured protein, a lipid component and a food grade plasticizer, wherein said denatured protein is substantially free of any sugars.
A protein-based water-insoluble film consisting essentially of a denatured protein, a lipid component and a food grade plasticizer, wherein said denatured protein is substantially free of any sugars.
Dependencies are inferred from the claim text.