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
收藏
页码：57 / 60
页数：4
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