The preparation of carboxymethylated microfibrillated cellulose (MFC) films by dispersioncasting from aqueous dispersions and by surface coating on base papers is described. The oxygen permeability of MFC films were studied at different relative humidity (RH). At low RH (0%), the MFC films showed very low oxygen permeability as compared with films prepared from plasticized starch, whey protein and arabinoxylan and values in the same range as that of conventional synthetic films, e.g., ethylene vinyl alcohol. At higher RH's, the oxygen permeability increased exponentially, presumably due to the plasticizing and swelling of the carboxymethylated nanofibers by water molecules. The effect of moisture on the barrier and mechanical properties of the films was further studied using water vapor sorption isotherms and by humidity scans in dynamic mechanical analysis. The influences of the degree of nanofibrillation/dispersion on the microstructure and optical properties of the films were evaluated by fieldemission scanning electron microscopy (FE-SEM) and light transmittance measurements, respectively. FE-SEM micrographs showed that the MFC films consisted of randomly assembled nanofibers with a thickness of 5-10 nm, although some larger aggregates were also formed. The use of MFC as surface coating on various base papers considerably reduced the air permeability. Environmental scanning electron microscopy (E-SEM) micrographs indicated that the MFC layer reduced sheet porosity, i.e., the dense structure formed by the nanofibers resulted in superior oil barrier properties.

Mechanical and transport properties were assessed on wheat gluten films with a glycerol content of 25-40%, prepared by compression molding for 5-15 min at temperatures between 90 and 130 degrees C. Effects of storing the films up to 24 days, in 0 and 50% relative humidity (RH), were assessed by tensile measurements. The films were analyzed with respect to methanol zero-concentration diffusivity, oxygen permeability (OP), water vapor permeability (WVP), Cobb60 and sodium dodecyl sulfate (SDS) solubility coupled with sonication. The SDS solubility and methanol diffusivity were lower at the higher molding temperature. Higher glycerol content resulted in higher OP (90-95% RH), WVP, and Cobb60 values, due to the plasticizing and hygroscopic effects. Higher glycerol contents gave a lower fracture stress, lower Young's modulus, lower fracture strain, and less strain hardening. The mold time had less effect on the mechanical properties than mold temperature and glycerol content. The fracture stress and Young's modulus increased and the fracture strain decreased with decreasing moisture content.

For a number of applications, gluten protein polymer structures are of the highest importance in determining end‐use properties. The present article focuses on gluten protein structures in the wheat grain, genotype‐ and environment‐related changes, protein structures in various applications, and their impact on quality. Protein structures in mature wheat grain or flour are strongly related to end‐use properties, although influenced by genetic and environment interactions. Nitrogen availability during wheat development and genetically determined plant development rhythm are the most important parameters determining the gluten protein polymer structure, although temperature during plant development interacts with the impact of the mentioned parameters. Glutenin subunits are the main proteins incorporated in the gluten protein polymer in extracted wheat flour. During dough mixing, gliadins are also incorporated through disulfide‐sulfhydryl exchange reactions. Gluten protein polymer size and complexity in the mature grain and changes during dough formation are important for breadmaking quality. When using the gluten proteins to produce plastics, additional proteins are incorporated in the polymer through disulfide‐sulfhydryl exchange, sulfhydryl oxidation, β‐eliminations with lanthionine formation, and isopeptide formation. In promising materials, the protein polymer structure is changed toward β‐sheet structures of both intermolecular and extended type and a hexagonal close‐packed structure is found. Increased understanding of gluten protein polymer structures is extremely important to improve functionality and end‐use quality of wheat‐ and gluten‐based products.

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