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GrainGenes Reference Report: JFC-52-79

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Reference	JFC-52-79
Title	Mechanical and water barrier properties of glutenin films influenced by storage time
Journal	Journal of Agricultural and Food Chemistry
Year	2004
Volume	52
Pages	79-83
Author	Hernandez-Munoz P Lopez-Rubio A Del Valle V Almenar E Gavara R
Abstract	Summary: The goal of this work was to study the effect of storage time on the functional properties of glutenin films plasticized with selected hydrophilic low molecular weight compounds: glycerol (GL), triethanolamine (TEA), and sorbitol (S). Glutenins were extracted from wheat gluten, and films were cast from film-forming solutions. The glutenin-based films were homogeneous, flexible, translucent, and easy to handle. Films were stored in an environmental chamber at 50 (+/-) 5% relative humidity and 23 (+/-) 2(degree)C. Optical, mechanical, and water vapor permeability properties were monitored at regular intervals for 16 weeks. Films plasticized with GL and TEA had similar mechanical and water vapor barrier properties during the first few days of fabrication. Films plasticized with S were stronger, with better water vapor barrier properties. Mechanical and water vapor permeability properties of films plasticized with GL changed dramatically over time, whereas the properties of films plasticized with TEA and S remained stable during storage. Color properties of films plasticized with GL, TEA, and S did not change within the time period studied
External Databases	Pubmed: 14709016
Keyword	[ Hide all but 1 of 23 ] beta-lactoglobulin color edible films films functional properties gluten glutenin glutenin films glycerol mechanical properties molecular weight oxygen period plasticizers sorbitol storage time vapor barrier properties vapor permeability washington water vapor permeability water-vapor wheat gluten whey-protein films

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