Physical and molecular properties of wheat gluten films cast from heated film-forming solutions

被引：60

作者：

Roy, S

Weller, CL

Gennadios, A

Zeece, MG

Testin, RF

机构：

[1] Banner Pharmacaps Inc, Corp Res & Dev, Mat Sci Grp, High Point, NC 27265 USA

[2] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA

[3] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

[4] Clemson Univ, Sch Packaging, Clemson, SC 29634 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 01期

关键词：

wheat gluten; edible films; protein films; gel permeation;

D O I：

10.1111/j.1365-2621.1999.tb09860.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95 degrees C for 10 min) solutions of WG in aqueous ethanol, Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than omega-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95 degrees C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.

引用

页码：57 / 60

页数：4

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