Developing Water Stable Gliadin Films Without Using Crosslinking Agents

Abstract

For the first time, gliadin films with excellent strength and water stability have been developed without using any crosslinking agents. So far, it has not been possible to obtain water stable gliadin films even after crosslinking. In this research, a novel method of using aqueous urea and ethanol has been developed to obtain highly water stable gliadin films without using crosslinking chemicals. The effects of concentrations of gliadin, urea and ethanol on the strength of the films and the stability of the films in water at high temperatures and various pH conditions has been studied. Gliadin films developed in this research have strength of about 30 MPa similar to the strength of previously reported gliadin films crosslinked with aldehydes and cysteine. Gliadin films obtained in this research were stable in pH 7.2 water at 50 °C for 20 days. The gliadin films did not dissolve in 70% ethanol which readily dissolves gliadin powder.

Bioproducts from wheat gluten with high strength and aqueous stability using cashew nut shell liquid as plasticizer

“…Gluten, gliadin, and glutenin have also been used to develop fibers, electrospun structures, and nanoparticles. Gliadin films were shown to be cytotoxic, whereas glutenin supported the attachment and proliferation of mouse fibroblasts . Similarly, nanoparticles made from glutenin did not affect biocompatibility and were able to load and release drugs in a sustained manner.…”

The effect of carboxylated nanocrystalline cellulose on the mechanical, thermal and barrier properties of cysteine cross-linked gliadin nanocomposite

“…Gliadin films crosslinked with formaldehyde had strength of 30 MPa in comparison with 10 MPa for the non-cross-linked films at RH of 50 %. However, these films lost their integrity at RH of 90 % (Reddy and Yang 2010;Hernández-Muñoz et al 2004). In any case, using cross-linkers such as formaldehyde is prohibited for films used in food applications (Reddy and Yang 2010).…”

“…Plant-derived proteins such as zein, soy and wheat proteins have been extensively studied in an attempt to develop packaging films (Reddy and Yang 2010;Hernández-Muñoz et al 2004). Wheat gluten (WG) is a renewable, biodegradable, and edible agropolymer with appropriate film-forming ability (Rafieian et al 2014b;Naji et al 2012).…”

“…The gliadin films made using ethanol disintegrated in water immediately and had poor mechanical properties. They were therefore cross-linked using different agents such as glyoxal, formaldehyde, cysteine and glutaraldehyde to improve their water stability and mechanical properties (Reddy and Yang 2010;Hernández-Muñoz et al 2005, 2004. Gliadin films crosslinked with formaldehyde had strength of 30 MPa in comparison with 10 MPa for the non-cross-linked films at RH of 50 %.…”

Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications

“…In the case of gliadin films, various procedures have been employed in order to maximize their potential, including chemical cross-linking (Hernandez-Munoz et al, 2005;Hernandez-Munoz et al, 2004a;Hernandez-Munoz et al, 2004b;Hernandez-Munoz et al, 2004c;Reddy and Yang, 2010;Soares et al, 2009;Soares and Soldi, 2010;Song et al, 2009b), blends with other polymers (Li et al, 2010), and enzymatic cross-linking (Michon et al, 1999).…”