Protein-lipid interactions in edible films and coatings

Proteins and lipids are capable of interacting in a many different ways to form effective edible films and coatings. Combinations of proteins and lipi ds function in a variety of colloidal systems such as emulsions and microem ulsions. Edible films and coatings can be formed from both of these startin g systems. In addition, laminant films can be developed by overlaying prote ins and lipids. Covalent bonding of lipids to proteins through lipophilizat ion offers unique opportunities for film formation with improved properties . This manuscript reviews recent research on film formation and properties of each of these film types and discusses their relative advantages and dis advantages. Applications of protein-lipid films to food systems are examine d. Promising areas for future research are identified.