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) |
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Pages (from-to) | 57-60 |
Number of pages | 4 |
Journal | Journal of food science |
Volume | 64 |
Issue number | 1 |
DOIs | |
State | Published - 1999 |
Keywords
- Edible films
- Gel permeation
- Protein films
- Wheat gluten
ASJC Scopus subject areas
- Food Science