Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Gontard, Nathalie; Guilbert, Stéphane; Cuq, Jean-Louis

doi:10.1111/j.1365-2621.1993.tb03246.x

Cited by 804 publications

(602 citation statements)

References 23 publications

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“…These interactions has been reported to improve the strength and elasticity of WG based films. 33 In this study we used potato starch with a slightly increased amylose content (27%), also containing modified amylopectin structure, which as expected, showed that a careful selection of plasticizer (in this case combination of glycerol and water) together with optimal extrusion temperature (such as 130°C or even higher) is needed in order to obtain a homogenous composite. High amylose potato starch (amylose content 86%) is known to have a higher viscosity compared to normal potato starch.…”

Section: Mechanical Properties Of Protein-starch Composites: the Effesupporting

confidence: 54%

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

et al. 2015

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In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130°C. The nano morphology of the composites showed the MPS having semi-crystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by SAXS and a B-type crystal structure observed by WAXS. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130°C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130°C vs. 110°C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110°C), and a decrease in both E-modulus and maximum stress at 110 and 130°C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.

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Section: Mechanical Properties Of Protein-starch Composites: the Effesupporting

confidence: 54%

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

et al. 2015

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“…A obtenção dos mesmos, assim como a de coberturas biodegradáveis, está baseada na dispersão ou solubilização dos biopolímeros em um solvente (água, etanol ou ácidos orgânicos) e acréscimo de aditivos (plastificantes ou agentes de liga) obtendo-se uma solução ou dispersão filmogênica. Após o preparo, estas coberturas devem passar por uma operação de secagem para a formação dos filmes ou coberturas tipo casting (GONTARD; GUILBERT;CUQ, 1992).…”

Section: Palavras-chaves: Mandioca; Filmes; Amidos Modificados; Viscounclassified

Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca

Henrique¹,

Cereda²,

Sarmento³

2008

Ciênc. Tecnol. Aliment.

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A poluição do meio ambiente devido ao descarte de filmes plásticos de polímeros sintéticos sem nenhum controle é um grande problema mundial. Para minimizar este problema, existe a possibilidade da utilização de biofilmes, e o amido é um dos materiais que pode participar da elaboração desse material, sendo biodegradável quando lançado no meio ambiente.Biofilme é um filme fino preparado a partir de materiais biológicos, que age como barreira a elementos externos e, conseqüentemente, pode proteger o produto embalado de danos físicos e biológicos e aumentar a sua vida útil.Recentemente tem havido um grande interesse pelo desenvolvimento de biofilmes comestíveis ou degradáveis biolo- AbstractCassava starches may be used as raw materials for developing biodegradable films. Some starch modification processes can make them miscible in cold water and others can modify their film properties, making them stronger and more flexible. The aim of this study was to evaluate the physical characteristics of biodegradable films developed from cassava modified starches using the casting process (dehydration of a filmogenic solution on Petri dishes). The modified starches used were cross linked, low and high viscosity carboxymethyl starches and esterified starch. Starch viscosity is an important property to produce the filmogenic solution and it was tested using the Rapid Visco Analyser (RVA). Excepting cross linked starch, all modified starches presented cold solubility. This property enables an easier preparation of the filmogenic solutions. However, all modified starches presented a severe reduction of setback values, property associated with film formation. The cassava modified starch films were compared to commercial PVC films of 0.0208 to 0.0217 mm thickness. The cassava modified starch films presented thickness values from 0.0551 to 0.1279 mm. The minimum thickness values were observed in pre-gelatinized and cross linked films. The scanning electron microscopy analysis of the films showed differences among the starches. The resulting films were transparent and homogeneous. There was no significant interference of film thickness in water vapor permeability and the films with 5% dry matter were more permeable than the PVC film. However, when modified starch films are compared to PVC commercial films, there is still much research to be made in the formulation to improve several properties necessary to fulfill the requirements of food packaging today. Keywords: cassava; modified starch; film; viscosity. ResumoAmidos de mandioca podem ser matérias-primas para a obtenção de filmes biodegradáveis, sendo que para a formação destes é necessária a elaboração de suspensões filmogênicas. Alguns processos de modificação do amido podem torná-lo miscível em água fria, e outros processos de modificação podem alterar as propriedades dos filmes, tornando-os mais fortes e flexíveis. O objetivo deste trabalho foi verificar as características físicas de filmes biodegradáveis elaborados com amidos modificados de mandioca pelo processo de casting (...

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“…Biodegradable and edible films from wheat proteins are useful in food packaging provided they are flexible, strong, heat sealable, and relatively transparent [36]. The mechanical and barrier properties of wheat gluten films have been studied [9,14,18]. An edible wheat gluten film was developed and the effects of gluten and ethanol concentrations and pH of the film-forming solution on various film properties, were evaluated [17].…”

Section: -Introductionmentioning

confidence: 99%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Cited by 804 publications

References 23 publications

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

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