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Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions
Author(s) -
AngellierCoussy Hélène,
TorresGiner Sergio,
Morel MarieHélène,
Gontard Nathalie,
Gastaldi Emmanuelle
Publication year - 2007
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.27108
Subject(s) - thermoforming , montmorillonite , materials science , mixing (physics) , glycerol , solubility , composite material , gluten , chemical engineering , chemistry , organic chemistry , food science , physics , quantum mechanics , engineering
Abstract Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two‐blade, counter‐rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rearrangement of disulfide bonds was observed upon mixing and thermoforming. In the range of studied glycerol contents (25–42.8 wt %), it was shown that glycerol had no significant effect on the mechanical properties or water sensitivity of WG‐based films. Increasing the thermoforming temperature from 60 to 120°C led to considerable improvements of the mechanical properties (increases in both the stress and strain at break) and a significant reduction of the water sensitivity. The introduction of MMT (up to 5 wt %) allowed the achievement of mechanical properties that were not possible by just the variation of the glycerol content and the processing temperature. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008