Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film |
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| Authors: | NATHALIE GONTARD STÉPHANE GUILBERT JEAN-LOUIS CUQ |
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| Affiliation: | Authors Gontard and Cuq are with the laboratory of Genie Biol-ogique et Sciences des Aliments, Universite de Montpellier II, Sciences et Techniques do Languedoc, place E. Bataillon, 34095 Montpellier, France. Author Guilbert is with the ClRAD-SAR, laboratory of Génie et Technologie Alimentaires, 73 rue Jean-Fran-cois Breton, BP 5035, 34032 Montpellier cedex, France. Tel: 67 615759. |
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| Abstract: | Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 aw,), 15 (0,7 aw) and 5% (0,4 aw). This was related to disruptive water-polymer hydrogen bonding and glass-to-rubber transition. |
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| Keywords: | wheat gluten film plasticizers glycerol |
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