Preparation and mechanical properties of rice bran protein composite films containing gelatin or red algae

Edible films have been applied to food packaging. To examine a new edible film source from underutilized food processing byproducts, rice bran protein (RBP) was isolated from rice bran oil residues and the RBP films were prepared. The suitable plasticizer for the preparation of the RBP film was fructose, and the tensile strength (TS) and elongation at break of the RBP film were 0.94 MPa and 25.54%, respectively. Therefore, to improve the poor mechanical properties of the RBP film, red algae or gelatin was added to the film-forming solution for preparing a composite film. Among the RBP composite films, the 4% RBP/4% gelatin composite film was the most desirable with regard to the physical property of films, having the highest TS of 28.42 MPa. These results suggest that the RBP/gelatin blend film can be applicable in food packaging.