Physical and molecular properties of wheat gluten films cast from heated film-forming solutions

S. Roy; C. L. Weller; A. Gennadios; M. G. Zeece; R. F. Testin

doi:10.1111/j.1365-2621.1999.tb09860.x

Physical and molecular properties of wheat gluten films cast from heated film-forming solutions

S. Roy, C. L. Weller, A. Gennadios, M. G. Zeece, R. F. Testin

Food Science and Technology

Research output: Contribution to journal › Article › peer-review

72 Scopus citations

Abstract

The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than Ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.

Original language	English (US)
Pages (from-to)	57-60
Number of pages	4
Journal	Journal of food science
Volume	64
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1999.tb09860.x
State	Published - 1999

Keywords

Edible films
Gel permeation
Protein films
Wheat gluten

ASJC Scopus subject areas

Food Science

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abstract = "The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than Ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.",

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AU - Roy, S.

AU - Weller, C. L.

AU - Gennadios, A.

AU - Zeece, M. G.

AU - Testin, R. F.

PY - 1999

Y1 - 1999

N2 - The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than Ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.

AB - The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than Ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.

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KW - Protein films

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Physical and molecular properties of wheat gluten films cast from heated film-forming solutions

Abstract

Keywords

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