Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film | Zendy

GONTARD NATHALIE | Zendy; GUILBERT STÉPHANE | Zendy; CUQ JEANLOUIS | Zendy

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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Author(s) -

GONTARD NATHALIE,

GUILBERT STÉPHANE,

CUQ JEANLOUIS

Publication year - 1993

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1993.tb03246.x

Subject(s) - plasticizer , materials science , glycerol , glass transition , water vapor , composite material , gluten , polymer , extensibility , chemical engineering , elasticity (physics) , polymer chemistry , chemistry , food science , organic chemistry , computer science , engineering , operating system

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 a w ,), 15 (0,7 a w ) and 5% (0,4 a w ). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.

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