WATER AND GLYCEROL AS PLASTICIZERS AFFECT MECHANICAL AND WATER-VAPOR BARRIER PROPERTIES OF AN EDIBLE WHEAT GLUTEN FILM

被引：674

作者：

GONTARD, N ^{[1
]}

GUILBERT, S ^{[1
]}

CUQ, JL ^{[1
]}

机构：

[1] CIRAD SAR,GENIE & TECHNOL ALIMENTAIRES LAB,F-34032 MONTPELLIER,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

WHEAT; GLUTEN; FILM; PLASTICIZERS; GLYCEROL;

D O I：

10.1111/j.1365-2621.1993.tb03246.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-degrees-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.

引用

页码：206 / 211

页数：6

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