Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu, Patrícia S.; Grosso, Carlos Raimundo Ferreira

doi:10.1590/s0101-20612003000200027

Cited by 25 publications

(11 citation statements)

References 24 publications

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“…The CG (soft wheat gluten) film showed a more open matrix surface morphology than that of PG (durum wheat gluten), which may partly explain the functional and rheological differences between PG and CG. Similar observations were reported before for the morphological difference between “soft” gluten and “semi hard” gluten (Tanada‐Palmu and Grosso 2003).…”

Section: Resultssupporting

confidence: 90%

Gluten Extracted From Fresh Pasta By‐product: Physicochemical Properties and Potential Use in Bread Making

Ghorbel¹,

Ellouzi²,

Neifar³

et al. 2010

Journal of Texture Studies

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The chemical, functional, rheological and structural properties of gluten extracted from fresh durum wheat pasta by-product (PG) were studied and compared with those of the commercial soft wheat gluten (CG). PG had lower starch and fat contents, lower adhesiveness and higher emulsifying and foaming stabilities than CG, whereas CG had higher foaming capacity, cohesiveness and chewiness. CG gave also a more open matrix surface morphology than PG. The glutens did not show a significant difference of their protein content, water absorption, hardness and springiness. They showed also similar dynamic rheological behaviors (GЈ, GЉ and tan d) at low frequencies (<4 Hz). In addition, PG and CG can be used in the bread-baking process since addition (2%, flour basis) to dough characterized by a low bread-making quality improved significantly its strength (W) and its elasticity-to-extensibility ratio (P/L). PRACTICAL APPLICATIONSThe pasta by-product could be considered as an excellent source of gluten and may be used as an improver in bread making. This hypothesis is supported by determining the functional and rheological properties of the 3 Corresponding

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Section: Resultssupporting

confidence: 90%

Gluten Extracted From Fresh Pasta By‐product: Physicochemical Properties and Potential Use in Bread Making

Ghorbel¹,

Ellouzi²,

Neifar³

et al. 2010

Journal of Texture Studies

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“…Biodegradable polymer packaging is a type of packaging typically made of proteins, polysaccharides, and lipids, or their combination (Tanada-Palmu and Grosso 2003). Their blends can potentially be developed into edible film.…”

Section: Introductionmentioning

confidence: 99%

Development of Edible Film from Flaxseed Mucilage

Tee¹,

Wong²,

Tan³

et al. 2016

BioResources

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A flaxseed mucilage-based edible film was developed with the addition of glycerol as a plasticizer. Various concentrations of glycerol were blended into the extracted mucilage, and the developed films were studied in terms of physical, mechanical, and morphological properties. As the glycerol concentration was increased from 1 to 5 wt%, the elongation at break of the films prominently increased, whereas the tensile strength and Young's modulus decreased. The film failed to form at 6 wt% glycerol inclusion. The developed film was slightly reddish and yellowish in color, with enhanced transparency as the glycerol concentration in the film increased. Overall, this work demonstrated that with the addition of glycerol as a plasticizer up to 5 wt%, a flaxseed mucilage-based edible film could be developed as a sustainable alternative for food and bioproduct coating or packaging.

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“…Landfills are the dominant disposal sites for waste plastics, and this would take too much land (Kim, 2003;Okada, 2002;Parra, Tadini, Ponce, & Lagão, 2004). Therefore, synthetic or natural biodegradable polymers have been a major focus of interesting, especially the use of natural polysaccharides such as cellulose, chitosan and starch et al These polysaccharides are biodegradable, renewable and edible, which makes them ideal food packaging materials (Pavlath & Robertson, 1999;Tanada-Palmu & Grosso, 2003).…”

Section: Introductionmentioning

confidence: 99%