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J Food Sci. 2011 Mar;76(2):C218-23. doi: 10.1111/j.1750-3841.2010.02026.x.

Preparation and mechanical properties of edible rapeseed protein films.

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Dept of Food Science and Technology, Chungnam Natl Univ, Daejeon 305-764, Republic of Korea.


Edible films were manufactured from rapeseed oil extraction residues. To prepare rapeseed protein (RP) films, various concentrations of plasticizers and emulsifiers were incorporated into the preparation of a film-forming solution. The optimal conditions for the preparation of the RP film were 2% sorbitol/0.5% sucrose as plasticizer and 1.5% polysorbate 20 as an emulsifier. In addition, RP blend films were prepared. Gelidium corneum or gelatin was added to improve the physical properties of the RP film, and the highest tensile strength value of the films was 53.45 MPa for the 3% RP/4% gelatin film. Our results suggest that the RP-gelatin blend film is suitable for applications in food packaging.


Edible RP films prepared in the present investigation can be applied in food packaging.

[Indexed for MEDLINE]

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