Properties of thermally-treated wheat gluten films

Anti-microbial effectiveness of relative humidity-controlled carvacrol release from wheat gluten/montmorillonite coated papers

“…Their versatility is due to the composition of heteropolymers which offers numerous opportunities of interactions and cross-linking reactions inducing original gas barrier properties and selectivity. Strategies to improve barrier and mechanical properties of WG-based films consist of modifying the polymer network by applying thermal treatments (Ali, Ghorpade, & Hanna, 1997;Micard, Belamri, Morel, & Guilbert, 2000), by mixing wheat gluten with hydrophobic biodegradable polymers such as polycaprolactone (John, Tang, & Bhattacharya, 1998) or by incorporating nanofillers such as Montmorillonite (Alexandre & Dubois, 2000;Tunc, Angellier et al, 2007). In the last few years, many studies have been devoted to hybrid organic-inorganic systems and, in particular, to those in which layered silicates were dispersed at a nanometric scale in a polymer matrix (Dean & Yu, 2005;Rhim, 2005;Sinha Ray, 2010;Wang et al, 2005;Yu, Dean, & Li, 2006).…”

Effect of crosslinking on the properties of sodium caseinate films

“…4,5 Some advantages in the heat curing of protein films have been reported by several authors; for example, Gennadios et al 8 showed improvement in the moisture barrier properties of soy protein films, Pérez-Gago et al 9 reported that heat-cured whey protein films had higher tensile properties than native whey protein films, and other studies have shown that heat curing improves the mechanical toughness and moisture resistance of cast protein films made from wheat gluten, whey protein, and soy protein. 8,[10][11][12][13] These results suggest that covalent crosslinking, caused by heating treatment, is responsible for water insolubility and higher tensile properties in films and provides opportunities for innovative uses in food protection and preservation. 12 As reported by Han et al, 5 heat-treated protein-based edible coatings could also be used to prevent oil migration from peanuts.…”

Heat Curing of Soy Protein Films at Selected Temperatures and Pressures

“…Pérez-Gago and others (1999) reported that heat-denatured whey protein films had higher tensile properties than native whey protein films. Studies showed that heat curing improved the mechanical toughness and moisture resistance of cast protein films made from corn zein (Julius, 1967), wheat gluten (Kolster et al, 1992;Ali et al, 1997), collagen (Weadock et al, 1984), whey protein (Miller et al, 1997), and soy protein (Gennadios et al, 1996;Rangavajhyala et al, 1997;Rhim et al, 2000). These results suggest that covalent cross-linking, caused by heat denaturation of protein, is responsible for film water insolubility and higher tensile properties.…”