Effect of ultrasound treatment on properties of gluten-based film |
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| Authors: | Eva Marcuzzo Donatella Peressini Frédéric Debeaufort Alessandro Sensidoni |
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| Affiliation: | 1. Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy;2. ENSBANA-EMMA, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France;3. UT-DIJON, Department BioEngineering, Blvd Docteur Petitjean, BP 17867, F-21078 Dijon Cedex, France;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China;3. Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan;4. Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, P.O. Box 981, Koforidua, Ghana;5. Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, USA;1. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, 13083862, SP, Brazil;2. Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, 13635-900, SP, Brazil;1. Chemical Engineering Department, Food Engineering Group, Engineering Faculty, National University of Mar del Plata, Mar del Plata, Argentina;2. Institute of Material Science and Technology (INTEMA), National Research Council, Mar del Plata, Argentina;1. College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China;2. Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China;3. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People′s Republic of China, Chongqing 400715, PR China;4. Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China;1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Department of Physics, Shahid Beheshti University, Tehran, Iran;3. Laser-Plasma Research Institute, Shahid Beheshti University, Tehran, Iran |
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| Abstract: | Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based films at molecular and mesoscopic levels. Distribution in gliadin and glutenins was determined with SE-HPLC. The UT improved protein dispersion and final film appearance. Sonication did not lead to large changes in various gluten fractions, which suggests absence of important protein breakdown at the molecular level. Gluten showed high tolerance to UT. Surface properties of untreated and treated films were investigated by contact angle measurement: sonication promoted hydrophilic surface properties.Industrial relevanceBio-based packaging has been receiving increasing attention in view of its beneficial impact on the environment. Among proteins, gluten resulted as a very interesting film-forming material. Gluten films prepared in acid conditions showed problems in protein dispersion. Sonication represents a physical strategy which allowed us to obtain gluten-based films without the addition of chemical additives, such as sodium sulphite. |
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