Abstract: A method for the development of biodegradable or edible film from wheat gluten protein has been revealed. For this purpose, a fraction of gliadin protein, on the basis of solubility, is recovered from ethanolic extract of wheat gluten protein to fabricate homogenous, transparent, heat sealable and water soluble edible films with novel functional and mechanical properties. To reduce film brittleness, glycerol was added in the formulation as a plasticizer. A three dimensional network of gliadin protein's fraction, water and plasticizer is formed by virtue of new hydrogen bonds, hydrophobic interactions and disulphide bonds when such films are produced by casting technique followed by drying. This network provides resistance to moisture, lipid and gas permeation together with glossy sheen when coated on a variety of substrates.