Benbettaïeb Nasreddine, Gay Jean-Pierre, Karbowiak Thomas, Debeaufort Frédéric
UMR A 02-102 PAM Food Processing and Physico-Chemistry Laboratory, 1 esplanade Erasme, Univ. Bourgogne Franche-Comté, Dijon, F-21000 Dijon, France.
Dept. Bio Engineering, IUT Dijon-Auxerre, BP17867, 20178, Dijon, Cedex, France.
Compr Rev Food Sci Food Saf. 2016 Jul;15(4):739-752. doi: 10.1111/1541-4337.12210. Epub 2016 May 6.
Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor-made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein-based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide-protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.
在天然生物聚合物中，多糖和蛋白质对于具有不同特性的可生物降解和可食用包装材料来说非常有前景，因此它们的配方可以量身定制以满足特定商品的需求。与蛋白质薄膜（可食用）或聚乳酸薄膜（可生物降解）相比，由多糖制备的薄膜具有良好的气体阻隔性能，但对水分的耐受性较低。与多糖薄膜相比，基于蛋白质的薄膜表现出更好的机械性能和氧气阻隔性能。因此，通过生产共混体系可以提高薄膜性能，其中水胶体（蛋白质和/或多糖的混合物）形成连续且更具内聚性的网络。然而，与合成聚合物相比，水胶体薄膜较低的防水性能及其较低的机械强度限制了它们在食品包装中的应用。因此，人们对提高生物聚合物薄膜性能进行了研究以实现适当的应用。本综述广泛综合了通过各种化学、酶法和物理方法改善可食用多糖 - 蛋白质薄膜性能的情况。这些方法主要旨在提高机械抗性。它们还能够改善水和气体阻隔性能以及相关的功能特性。
