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

Research output: Contribution to journalArticle

70 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 languageEnglish (US)
Pages (from-to)57-60
Number of pages4
JournalJournal of food science
Volume64
Issue number1
DOIs
StatePublished - 1999

Keywords

  • Edible films
  • Gel permeation
  • Protein films
  • Wheat gluten

ASJC Scopus subject areas

  • Food Science

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