Scientists from the Institute of Advanced Study in Science and Technology (IASST), Guwahati, an autonomous institute under the Department of Science and Technology, have developed ultra-thin heteroprotein films with excellent thermal, mechanical and pH stability which can pave the way for expanding applications of thin films in food packaging industries.
These films are much thinner as compared to the other protein or plastic films. They are soft and thin and have the advantage of being more flexible than the other films.
In the recent past, several modifications of these protein films with the help of suitable heteroprotein complexes were reported by different research groups. These complexes were usually developed from bulk solutions.
The research group has successfully developed ultrathin monolayer protein films consisting of two globular proteins: bovine serum albumin (BSA) and lysozyme (Lys). They used the technique called using Langmuir-Blodgett (LB) technique which gives the films thickness in the order of nanometer.
This research work was recently published in the esteemed journal of Food Hydrocolloids under the reputed Elsevier publishers.
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