A method for the development of biodegradable or edible film from wheat
gluten protein has been revealed. For this purpose, a fraction of gliadin
protein, on the basis of solubility, is recovered from ethanolic extract
of wheat gluten protein to fabricate homogenous, transparent, heat
sealable and water soluble edible films with novel functional and
mechanical properties. To reduce film brittleness, glycerol was added in
the formulation as a plasticizer. A three dimensional network of gliadin
protein's fraction, water and plasticizer is formed by virtue of new
hydrogen bonds, hydrophobic interactions and disulphide bonds when such
films are produced by casting technique followed by drying. This network
provides resistance to moisture, lipid and gas permeation together with
glossy sheen when coated on a variety of substrates.