“…Legume proteins are particularly appealing, as legumes are naturally relatively high in protein (~20% dry weight basis, ranging as high as 38-40% dry weight basis for soybean and lupin) (Benjamin, Silcock, Beauchamp, Buettner, & Everett, 2014;Duranti, 2006), and global production has been increasing over the last several decades (Nedumaran et al, 2015). A significant body of research on plant proteins as an edible packaging component has been completed, with soy being the primary protein investigated due to its affordability and availability (Kowalczyk & Baraniak, 2011); however, several other proteins have also been assessed including maize (Wang, Geil, & Padua, 2004), canola (Chang & Nickerson, 2013), pea (Choi & Han, 2001), lentil (Bamdad, Goli, & Kadivar, 2006) and others (Jang, Lim, & Song, 2011;Saremnezhad, Azizi, Barzegar, Abbasi, & Ahmadi, 2011). Previous studies have mostlycharacterized specific protein films synthesized under different conditions, such as plasticizer type and concentration, heat treatment and pH; however, less work has compared the properties of different legume proteins to assess potential applications of legume-based films moving forward such as Shevkani and Singh (2015).…”