Mechanical and Water Barrier Properties of Glutenin Films Influenced by Storage Time

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• 作者：Pilar Hern&aacute ; ndez-Muñ ; oz ; Amparo Ló ; pez-Rubio ; Valeria del-Valle ; Eva Almenar ; and Rafael Gavara
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：January 14, 2004
• 年：2004
• 卷：52
• 期：1
• 页码：79 - 83
• 全文大小：82K
• 年卷期：v.52,no.1(January 14, 2004)
• ISSN：1520-5118

文摘

The goal of this work was to study the effect of storage time on the functional properties of gluteninfilms plasticized with selected hydrophilic low molecular weight compounds: glycerol (GL), triethanolamine (TEA), and sorbitol (S). Glutenins were extracted from wheat gluten, and films were castfrom film-forming solutions. The glutenin-based films were homogeneous, flexible, translucent, andeasy to handle. Films were stored in an environmental chamber at 50 ± 5% realtive humidity and 23± 2 C. Optical, mechanical, and water vapor permeability properties were monitored at regularintervals for 16 weeks. Films plasticized with GL and TEA had similar mechanical and water vaporbarrier properties during the first few days of fabrication. Films plasticized with S were stronger, withbetter water vapor barrier properties. Mechanical and water vapor permeability properties of filmsplasticized with GL changed dramatically over time, whereas the properties of films plasticized withTEA and S remained stable during storage. Color properties of films plasticized with GL, TEA, andS did not change within the time period studied.Keywords: Glutenin films; storage time; plasticizers; mechanical properties; water vapor permeability