Recent advances in the application of zein-based gels: A review

In recent years, polymer gels have been been increasingly applied in food science and biomedicine fields. Proteins are nontoxic, biodegradable, and biocompatible; thus, they have become popular materials for building natural gel networks. Zein, a membrane-forming protein from maize, has been used to construct gel networks. Indeed, due to its unique film-forming properties, zein has been combined with other substances to form gel networks for the encapsulation and delivery of active substances or wound dressings, depending on the designs and/or modifications of researchers. Here, the research progress in the construction of three kinds of zein gel networks is reviewed, and their performance over the past five years is evaluated, with methods characterized, mechanism analyzed, application examples provided, and the potential value of this gel-based discussed. Additionally, prospects for the future development and application of zein-based gel networks are highlighted.