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   Edible coating are thin layers that are on surface of food materials and they are such as protector. Films and edible coating which are prepared from natural polymers specially protein are under consideration in recently years. Aim of this search, is possibility of production of edible film from chickpea protein isolated and determinate the effect of chickpea protein isolated concentration and plasticizer percent on some properties of edible film. So was considered with using from central composite design of chickpea protein isolated in concentrations 4 -10 g, and glycerol plasticizer in range of 40- 60% of weight of chickpea protein isolated in pH=9.5. In this study was considered physical and qualitative examination like water vapor permeability, film solubility, transparency of edible films. Results showed that percent of plasticizer in experiments had right effect on water vapor permeability; thus increasing of protein concentration was caused increasing of water vapor permeability measure at statistical surface (P<0.01). the increase of plasticizer concentration, is caused solving  of films and increase of protein isolated concentration is caused to decrease of transparency of edible films.  

Keywords: Water vapor permeability, Chickpea (Cicer arietinum L.), Protein Isolated, Plasticizer, Solubility, Transparency

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