Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions

Abstract

Gliadins and glutenins were extracted from commercial wheat gluten on the basis of their extractability in ethanol and used to produce film-forming solutions. Films cast using these gliadin- and glutenin-rich solutions were characterized. Glycerol was used as a plasticizer, and its effect on the films was also studied. Films obtained from the glutenin fraction presented higher tensile strength values and lower elongation at break and water vapor permeability values than gliadin films. Gliadin films disintegrated when immersed in water. The GAB isotherm model was used to describe the equilibrium moisture sorption of the films. The glycerol concentration largely modified mechanical and water vapor barrier properties of both film types.

Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

“…Generally, starch based films turn out to be more hydrophilic with an increase in plasticizer concentration. Thus, several investigations reported that the moisture content of hydrocolloid films increases by adding more plasticizer (Ghasemlou et al 2011;Hernández-Munoz et al 2003;Kristo and Biliaderis 2006;Zhang and Han 2006). However, the effect of sorbitol on the moisture content of SPS films was not obvious as that of Gand GS-plasticized films.…”

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

“…25 WG is a protein blend consisting of two main components: gliadin (monomeric protein) and glutenin (polymeric protein). Gliadin contributes mainly to the viscous behavior of the material, while glutenin influences mainly the elasticity 18,26 . Typically, the pristine WG has no regular self-assembled structure, but denatured aggregates can develop at an elevated temperature, especially in the presence of glycerol.…”

The states of water in glutinous rice flour characterized by interpreting desorption isotherm

“…Water molecules prefer to cluster with each other in foods with high water content (Avital et al 1990;Hernaandez-Munz et al 2003). Water clustering is one mechanism proposed to interpret the sharp upturn in an isotherm curve.…”

“…In order to characterize clustering in waterpolymer mixture, many qualitative or quantitative approaches have been developed, including thermodynamic analysis, Park isotherm model (Chun and Lee 2015), Brown model, Zimm-Lundberg theory, Flory-Huggins theory and engaged species induced clustering (ENSIC) model (Chu et al 2006). In food research, the ZimmLundberg approach was used in several reports (Avital et al 1990;Carrillo et al 1988;Hernaandez-Munz et al 2003).…”