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Degradable Wheat Gluten Films: Preparation, Properties and Applications
Author(s) -
HERALP T.J.,
GNANASAMBANDAM R.,
MCGUIRE B.H.,
HACHMEISTER K.A.
Publication year - 1995
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.1365-2621.1995.tb06311.x
Subject(s) - gluten , wheat gluten , starch , food science , materials science , coating , ultimate tensile strength , wheat starch , shearing (physics) , composite material , wheat flour , chemical engineering , chemistry , engineering
Degradable films from spray‐dried (SD) and flash‐dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A‐quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch‐based packaging.