articleTop 1% cited
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
Journal of Food Science · 1993 · Vol. 58(1) · pp. 206–211
Nathalie Gontard✉(Université de Montpellier)Stéphane Guilbert(Université de Montpellier)Jean-Louis Cuq(Université de Montpellier)
Abstract
ABSTRACT Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 a w ,), 15 (0,7 a w ) and 5% (0,4 a w ). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.
Nanocomposite Films for Food PackagingNatural Fiber Reinforced CompositesAdvanced Sensor and Energy Harvesting MaterialsPlasticizerMaterials scienceGlycerolGlass transitionWater vaporComposite materialGlutenPolymerExtensibilityChemical engineering
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References
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
Journal of Food Science · 1992 · 985 citations
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