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Dissertations / Theses on the topic 'Proteinous food'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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1

Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

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The objective of this research was to study the antioxidant activity of soybean protein hydrolysates (SPH) and chickpea protein hydrolysates (CPH) at different concentrations, and to measure the antioxidant activity of fractions collected from the RP-HPLC analysis of SPH and CPH. Protein hydrolysates were prepared by the proteolytic enzyme trypsin. The hydrolysates obtained were subjected to DPPH (1, 1-diphenyl-2 picrylhydrazyl) radical scavenging assay. The SPH and CPH at concentration of 2.5-10 mg/ml showed antioxidant activity of 16.5-32 % and 3.4-26.8 %. SPH and CPH were fractionated by us
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2

Kim, Young Duk. "Encapsulation properties of several food proteins /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487868114110127.

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3

Arbabzadeh, Sima-Dokht. "Functionality hydrophobicity relationships of selected food proteins." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69580.

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Commercial food proteins were used in order to study the relationship between hydrophobicity and two functional properties: emulsification and foaming. Hydrophobicity determined by sodium dodecyl sulfate (SDS) binding method and the cis-parinaric acid (CPA) fluorescence probe method gave poor statistical correlation with foaming and emulsification. The SDS binding method gave higher hydrophobicity and higher correlation values with foaming and emulsifying, than the fluorescence probe CPA method.<br>Fourier Transform Infrared (FTIR) spectroscopy was used to study the secondary structures, of th
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4

Maruyama, Nobuyuki. "Molecular Food Studies on Soy and Wheat Proteins." Kyoto University, 2000. http://hdl.handle.net/2433/181049.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第8420号<br>農博第1104号<br>新制||農||799(附属図書館)<br>学位論文||H12||N3377(農学部図書室)<br>UT51-2000-F324<br>京都大学大学院農学研究科食品工学専攻<br>(主査)教授 内海 成, 教授 森 友彦, 教授 北畠 直文<br>学位規則第4条第1項該当
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5

Marengo, M. "IMMOBILIZATION OF BIOACTIVE PROTEINS ON SOLID SUPPORTS : APPLICATIONS TO FOOD PACKAGING AND FOOD NANOTECHNOLOGY." Doctoral thesis, Università degli Studi di Milano, 2009. http://hdl.handle.net/2434/158985.

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Much of the interest concerning bioactive protein immobilization onto solid supports can be attributed to the many potential applications protein-modified surfaces may have in the area of biotechnology. Immobilized bioactive proteins (e.g. antibodies, enzymes) have been used in countless immunoassays, as well as in clinical analysis and diagnostics, in biosensors, and in various industrial applications, including food processing. In this frame, this PhD thesis research project aimed at developing strategies to immobilize food-relevant bioactive proteins onto various solid supports, and at
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6

Barnard, Faye Marie. "Cold shock proteins of Listeria monocytogenes." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285457.

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7

Wu, Wenbiao. "Recovery of proteins from potato juice." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305428.

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8

Ponce, Alquicira Edith. "Food analyzing using electrospray mass spectrometry." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324538.

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9

Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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10

Wong, Hing-wan. "Study of chemically modified food proteins by vibrational spectroscopy." View the Table of Contents & Abstract, 2006. http://sunzi.lib.hku.hk/hkuto/record/B36995939.

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11

Pg, Metussin Dk Rosidah. "Properties of proteins and food products from micronized soybeans." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59421.

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The effect of infra-red heating (micronization) on the composition and textural properties of full-fat soybeans and its product (soy isolate, soymilk and tofu) were investigated. There was little difference in the overall proximate composition between the micronized and processed soybeans. Yield, protein content and textural properties of tofu made from micronized beans using standard procedures (70$ sp circ$C and CaSO$ sb4$.2H$ sb2$O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90$ sp circ$C using a mixture o
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12

Gray, Jason. "Monoglyceride food surfactants and their interaction with whey proteins." Thesis, University of Salford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.301418.

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13

Sayers, Rebekah. "Proteomic profiling of processing-induced modifications to food proteins." Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/proteomic-profiling-of-processinginduced-modifications-to-food-proteins(f6560c3b-4f80-49b9-94c2-6cd9b41288fa).html.

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Peanut allergy typically results from sensitisation to one or more integral seed storage proteins; Ara h 1, 3 or 2/6. Reactions can be triggered by as little as 3 mg protein in 10% of allergic individuals and are often severe, inducing anaphylaxis which can be fatal. Accidental exposure through unintended presence can therefore be hazardous and foods must be labelled appropriately. Thermal processing is one of the main factors affecting protein properties in food systems, including the formation of Maillard reaction products. Research has suggested a link between the allergenicity of foods and
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14

De, Maria Serena. "Allergenic power reduction of food proteins by nonthermal technologies." Doctoral thesis, Universita degli studi di Salerno, 2015. http://hdl.handle.net/10556/1983.

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2013 - 2014<br>The great interest of the research activity in food allergies could be attributed to the increase of allergic reactions all over the world not only in infants but even in adult age. As an alternative to the development of an allergen-free diet, many works have been focused on a novel approach for the treatment of allergens: instead of eliminating the allergens from the diet, the immunoresponse can be reduced or even eliminated by inducing some modifications of their molecular structure. In fact, changes in allergen conformation can modulate its identification by the specific an
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15

Ali, Haroon. "Protein-phenolic interactions in food." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32748.

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Our objective was to investigate the mode of interaction between selected food proteins and phenolic compounds. Bovine serum albumin (BSA), bovine beta-lactoglobulin, and soybean glycinin were used with the following phenolic compounds; 3,4,5-trihydroxybenzoic acid (gallic acid), 3,4-dihydroxy cinnamic acid (caffeic acid), p -hydroxycinnamic acid (courmaric acid), and 5,7-dihydroxy 4-methoxy isoflavone (biochanin A). The interaction was investigated using incubation temperatures of 35°, 45° and 55°C at pH 5, 7 and 9. Native and SDS-polyacrylamide gel electrophoresis (PAGE), differential scanni
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16

Du, Zhiping. "Disproportionation of air bubbles stabilized by food proteins and nanoparticles." Thesis, University of Leeds, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401078.

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17

Rosenthal, Amauri. "Simultaneous aqueous and enzymatic extraction of oil and proteins from soybeans." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319246.

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18

Großmann, Lutz [Verfasser]. "Technofunctionality of Extracted Proteins from Microalgae for Food Applications / Lutz Großmann." München : Verlag Dr. Hut, 2019. http://d-nb.info/1202169716/34.

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19

Apichartsrangkoon, Arunee. "Effects of high pressure on rheological and chemical characteristics of plant proteins." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246025.

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20

Mostafa, Kamel Abdelfatah Ali. "Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins." Phd thesis, Universität Potsdam, 2013. http://opus.kobv.de/ubp/volltexte/2013/6903/.

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The phenolic compounds as food components represent the largest group of secondary metabolites in plant foods. The phenolic compounds, e.g. chlorogenic acid (CQA), are susceptible to oxidation by enzymes specially, polyphenol oxidase (PPO) and at alkaline conditions. Both enzymatic and non-enzymatic oxidations occur in the presence of oxygen and produce quinone, which normally further react with other quinone to produce colored compounds (dimers), as well as is capable of undergoing a nucleophilic addition to proteins. The interactions of proteins with the phenolic compounds have received cons
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21

Gillham, Charles Rupert. "Enhanced cleaning of surfaces fouled by whey proteins." Thesis, University of Cambridge, 1997. https://www.repository.cam.ac.uk/handle/1810/252317.

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22

Wang, Anita Wen Tao. "Loss of lysine in plant foods." Thesis, The University of Sydney, 2004. https://hdl.handle.net/2123/27713.

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Humans obtain approximately 70% of their dietary protein from plant sources on a global basis. In developing countries, vegetable protein intake is higher than in developed countries (Lusas and Rhee, 1986). Cereals, pulses and oilseeds are not only very important plant foods in the human diet, but also the main components of feeds for livestock, which can be considered as source of dairy products and meat for humans (Lasztity and Hidvegi, 1983). Cereals contribute the major dietary source of carbohydrates, and a substantive source of protein, vitamins, and minerals. Oilseeds are one of
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23

Alvarez, Blanco Pedro. "High-pressure induced gelation of globular proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32348.

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This thesis is focused on the structural and rheological changes in globular proteins when subjected to high pressure processing (HPP), a novel non-thermal food processing technique. Structure-functionality changes associated with thermal processing has been well studied, but little is known for HPP. One of the principal objectives of this thesis was to compare protein structure-functionality relationship between thermal and HP processing. Three groups of proteins of varying complexity and source were stu
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24

Rundqvist, Louise. "Thermodynamical and structural properties of proteins and their role in food allergy." Doctoral thesis, Umeå universitet, Institutionen för medicinsk kemi och biofysik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-68020.

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Proteins are important building blocks of all living organisms. They are composed of a defined sequence of different amino acids, and fold into a specific three-dimensional, ordered structure. The three-dimensional structure largely determines the function of the protein, but protein function always requires motion. Small movements within the protein structure govern the functional properties, and this thesis aims to better understand these discrete protein movements. The motions within the protein structure are governed by thermodynamics, which therefore is useful to predict protein interacti
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25

Strid, Karin Jessica. "Immunoregulation after intestinal and cutaneous exposure to food proteins : tolerance versus sensitisation." Thesis, University College London (University of London), 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.407127.

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26

Euston, Susan Elizabeth. "Competitive adsorption of milk proteins at oil-water interfaces." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329776.

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27

Narayanaswamy, Venkatachalam. "A Study of the Interactions Between Milk Proteins and Soy Proteins." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5422.

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This research investigates the protein interactions that occur when soy protein is added to milk and subjected to renneting or heating. Milk was fortified with 20% soy protein and enzymic coagulation studied at 35°C at various pH's and CaCl2 levels. The first part deals with the interaction between milk and soy proteins during rennet-induced milk coagulation. The first goal was to determine how soy proteins affected milk coagulation. The effects of native versus heat-denatured soy proteins on rennet coagulation time and curd firmness were compared. lmmunogold labeling along with transmission e
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28

Adams, Rachel Louise. "The binding reactions of sulfur containing compounds with proteins and their effect on food flavour." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.369092.

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29

Reghelin, Elena. "Plant derived Sweet and Ice Structuring proteins as new tools in food processing." Doctoral thesis, Università degli studi di Padova, 2012. http://hdl.handle.net/11577/3422126.

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Among bioindustries, agribusiness is one of the most important application of biotechnology. The aim of this work is the design and production of recombinant proteins to improve food quality. Food quality comprises various aspects such as the conservation process, generally understood as shelf-life, the physical (e.g. color, texture, taste) and nutritional properties of food or the ability to produce food suitable for people with food intolerances or specific diseases. Since sucrose over-intake has been implicated in different pathologies such as obesity, caries, and diabetes mellitus, our fi
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30

Mohamed, Amal. "Antioxidant activity of flaxseed proteins and their hydrolysates." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119689.

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Certain components of flaxseed are known to exhibit antioxidant activity. The objective of this research was to study the antioxidant activity of flaxseed proteins and protein hydrolysates. Proteins and their hydrolysates were prepared from defatted, non-defatted, and demucilaged flaxseed with and without dialysis, and the antioxidant activities were examined by DPPH scavenging assay, reducing power assay, and metal ion chelating assay. The degree of hydrolysis (DH) of the proteins using bacterial protease was higher than using trypsin. Using bacterial protease, higher DH was observed for demu
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31

Nelson, Heather M. "Protein rich extruded snack foods using hydrolyzed proteins." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003nelsonh.pdf.

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32

Schäfer, Christian [Verfasser]. "Enzymatic Texturisation of Leguminous Proteins and their Application in Food Models / Christian Schäfer." Aachen : Shaker, 2011. http://d-nb.info/1070152412/34.

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33

Alzagtat, Ahmeda A. "Effects of protein-lipid interactions on physiochemical and functional properties of food proteins." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38144.

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Protein-lipid complexes are known to result from complex molecular interactions which contribute to physiochemical and functional properties of foods. To identify the interactions of food proteins with lipids and the associated changes in properties, the following factors were investigated: incubation temperature, pH, type of lipids (phospholipid, triglyceride and fatty acids) and different proteins (ovalbumin and soybean glycinin). The effects of lipids on physiochemical and functional characteristics of ovalbumin and glycinin were investigated using polyacrylamide gel electrophoresis (PAGE),
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34

Friedli, Georges-Louis. "Interaction of deamidated soluble wheat protein (SWP) With other food proteins and metals." Thesis, University of Surrey, 1996. http://epubs.surrey.ac.uk/2204/.

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35

Orruño, Aguado Estibalitz. "The seed storage proteins of sesame (Sesamum indicum) in relation to food allergy." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.396938.

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36

Sato, Ai. "Technological approaches for controlling foaming properties of food proteins toward on-site consumption." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263709.

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37

Gastaldello, Silvia <1986&gt. "Emerging plant-based proteins: comparison from extraction to functional properties and food application." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amsdottorato.unibo.it/9846/1/SilviaGastaldello%20Dissertation.pdf.

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The increasing demand for alternatives to meat food products, which is linked to ethical and environmental reasons, highlights the necessity of using different protein sources. Plant proteins provide a valid option, thanks to the relative low costs, high availability and wide supply sources. The current process used to produce plant concentrates and isolates is the alkaline extraction followed by isoelectric precipitation. However, despite the high purity of the proteins, it presents some drawbacks. Innovative protein extraction processes are emerging, with the aim of reducing the environmenta
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38

Lanciai, Federico. "Plant-inspired solutions for modern food technology: Ice Structuring Proteins from winter wheat." Doctoral thesis, Università degli studi di Padova, 2015. http://hdl.handle.net/11577/3424148.

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In a quest to find novel methods to improve food preservation, food companies product pipelines are largely driven by the growing customers’ request for natural solutions. To date, freezing is still the most efficient method to preserve perishable foods, without altering substantially its taste and texture and avoid the use of preservatives. The uncontrolled growth of ice crystals, pose however a serious risk for the stability of many frozen goods, threatening their integrity and sensorial features. A paradigm is represented by ice cream, whose ice crystals microstructure is fundamental to i
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39

Md, Yasir Suhaimi Bin. "The role of protein cross-linking in soy food texture." Thesis, University of Canterbury. Biological Sciences, 2005. http://hdl.handle.net/10092/1388.

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Cross-linking in soy proteins is hypothesised to have an impact on the texture of tofu. In vitro incubation showed soy proteins and its two fractions, glycinin and β-conglycinin, were cross-linked using glutaraldehyde, formaldehyde, glyceraldehyde and transglutaminase (TGA). Increasing concentration of these carbonyl compounds and TGA, and temperature of the carbonyl compounds treatment, increased the reactivity of cross-linking. Glutaraldehyde was the most reactive in forming aggregated proteins, followed by formaldehyde and glyceraldehyde. Both carbonyl moieties of glutaraldehyde are believe
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40

Dehzangi, Abdollah. "Protein Fold Recognition Using Segmentation-based Features." Thesis, Griffith University, 2015. http://hdl.handle.net/10072/366423.

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Proteins are considered to be one of the most important biological macromolecules and play a wide range of vital roles in most biological interactions. Therefore, determining how they function is an important task in biology and biomedical science. Protein fold recognition is defined as assigning a given protein to a fold (among a finite number of folds) that represents its functionality as well as its major tertiary structure. Despite all the efforts made over the last two decades, finding an effective computational approach to solve this problem still remains challenging for computational bi
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41

Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added
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42

Grant, George. "Local (intestinal) and systemic responses of animals to ingested soyabean Glycine max proteins, antinutritional effects of lectin and trypsin inhibitors." Thesis, University of Aberdeen, 1988. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU010227.

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The poor growth of young rats fed fully supplemented diets containing raw soyabean appeared to be due to interference with local (intestinal) metabolism, resulting in apparently poor digestion and absorption of dietary nitrogen, coupled with changes in systemic intermediary metabolism, leaning to low overall retention of absorbed nitrogen and slightly incresed catabolism of body lipid. Low serum insulin concentrations and pancreas and small intestine enlargement were also evident. These changes were due to a number of anti-nutritional factors in soyabean: 1. Trypsin inhibitors (Kunitz + Bowman
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43

Photchanachai, Songsin. "Studies on Molecular Aggregation and Degradation of Food Proteins Induced by High-Temperature Treatments." Kyoto University, 2003. http://hdl.handle.net/2433/148327.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第10507号<br>農博第1380号<br>新制||農||882(附属図書館)<br>学位論文||H15||N3862(農学部図書室)<br>UT51-2003-U477<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授 北畠 直文, 教授 小川 正, 教授 吉川 正明<br>学位規則第4条第1項該当
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44

KRUMHAR, KIM CARLETON. "STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION)." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/188051.

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A two part study was designed to investigate radiation-induced structural and nutritional changes in food proteins. Model systems composed of 0.1-10% myoglobin, lactalbumin or BSA were used and the effects of propyl gallate, ascorbic acid, air or nitrogen, pH 5, 6 or 7 citrate or phosphate buffer, and addition of glucose and SDS were investigated. We found that 0.02-0.04% propyl gallate (PG), alone or in conjunction with other solutes, inhibited protein aggregation after irradiation to 0.5 and 1.0 megarad and subsequent -20 C storage for 3-6 months. PG alone at 0.04% yielded up to 90% retentio
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45

McDermid, Ann Sheena. "The influence of pH on the survival and pathogenicity of Salmonella enteritidis phage-type 4." Thesis, Open University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264476.

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46

Davis, Jack Parker. "The Effects of NaCl, CaCl2, Lactose and pH on the Foaming Properties of Whey Proteins." NCSU, 2002. http://www.lib.ncsu.edu/theses/available/etd-20020320-182503.

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<p>Common and important cosolutes of whey proteins include NaCl, CaCl and NaCl at pH 3.0 and 7.0. In the first study, the dynamic surface tension of at levels up to 0.1 M increased the initial rate of adsorption due to a reduction of the electrostatic barrier to protein adsorption. The effect of lactose concentration was minimal.For the second study, the addition of CaCl when compared to equivalent concentrations of NaCl. At pH 3.0, neither salt at any concentration significantly affected yield stress; however, overrun was generally higher at pH 3.0 as compared to pH 7.0. The relationship betw
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47

Mas, Capdevila Anna. "Hydrolysates and peptides from chicken foot proteins to manage hypertension." Doctoral thesis, Universitat Rovira i Virgili, 2018. http://hdl.handle.net/10803/666287.

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La hipertensió arterial es considera un dels problemes de salut pública més importants en la nostra societat. El tractament d’aquesta patologia es basa en una combinació de canvis en l’estil de vida i tractament farmacològic. No obstant, per aquells pacients en fases de desenvolupament de la malaltia i que encara no necessiten tractament farmacològic, l’ús de nutricèutics o aliments funcionals amb propietats antihipertensives està rebent molta atenció ja que podria ser una bona estratègia per evitar el desenvolupament de la hipertensió. En aquest sentit, aquesta tesi té com a objectiu princ
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48

Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.

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ABSTRACT The application of pulsed electric fields (PEF) in food processing is a novel technique that requires careful study. An improved understanding of the effects of PEF treatments on structural modification, surface hydrophobicity, thermal properties and rheological properties of food proteins is needed for the application of this method to the improvement of functional properties of food proteins in food systems. Two main PEF parameters were studied: electric field intensity ranging from 12 to 25 kV
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49

Guo, Yuchen. "Production of nanoparticles with Beta lactoglobulin and whey proteins for the encapsulation of food ingredients." Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/75632/.

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Nutraceuticals face significant challenges in delivery due to poor solubility of some bioactives, and instability during processing. The major whey protein in bovine milk, ß-lactoglobulin (ß-Lg), has versatile properties and the potential for the development of novel delivery vehicles for bioactives. The aim of this study is to develop a solid and reproducible method to produce ß-Lg nanoparticles and investigate their application to the encapsulation of bioactives. Temperature and pH were found to be the key operating parameters to produce and control the size of nanoparticles. Monodisperse an
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50

Balaguer, Grimaldo María de la Paz. "Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications." Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/48520.

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This PhD dissertation focuses on the development of renewable and biodegradable active films based on chemically-modified wheat gliadin proteins endowed with antimicrobial capacity owing to the incorporation of naturally-occurring bioactive compounds, namely cinnamaldehyde, natamycin, and lysozyme. Gliadin proteins were treated with cinnamaldehyde at acidic pH and films were produced by casting. The resulting protein-based films presented improved functional properties (mechanical, barrier, and water resistance), and biochemical evidence of the formation of a more compact network whos
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