Properties and Microstructure of Thermo-Pressed Wheat Gluten Films: a Comparison with Cast Films
Open Access
- 12 May 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in Biomacromolecules
- Vol. 5 (4), 1596-1601
- https://doi.org/10.1021/bm049855k
Abstract
Wheat gluten films were prepared by thermo-pressing, and their mechanical properties were compared to those of cast films. The stress−strain relationship was established for films with various amounts of glycerol. Both relationships were quite different, revealing a different network organization. Thermo-pressed films presented higher stress values than cast films, but the effect of the glycerol amount was similar in both cases, an increase of the glycerol amount leading to a decrease of both films stress. The glycerol influence on the strain at break of thermo-pressed films was very limited, with strain values reaching a maximum around 200%. The role of disulfide bridges on themomoulded films mechanical properties was investigated, and it was shown that some rearrangements and a significative protein insolubilization occurred during the process. The effective flow porosity of the protein network for thermo-pressed films was estimated by water capillary rise measurements to about 7%. Scanning electron microscopy was used to obtain some information about the microstructure of both cast and thermo-pressed films.Keywords
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