Mechanical and water barrier properties of glutenin films influenced by storage time.
The goal of this work was to study the effect of storage time on the functional properties of glutenin films plasticized with selected hydrophilic low molecular weight compounds: glycerol (GL), triethanolamine (TEA), and sorbitol (S). Glutenins were extracted from wheat gluten, and films were cast from film-forming solutions. The glutenin-based films were homogeneous, flexible, translucent, and easy to handle. Films were stored in an environmental chamber at 50 +/- 5% realtive humidity and 23 +/- 2 degrees C. Optical, mechanical, and water vapor permeability properties were monitored at regular intervals for 16 weeks. Films plasticized with GL and TEA had similar mechanical and water vapor barrier properties during the first few days of fabrication. Films plasticized with S were stronger, with better water vapor barrier properties. Mechanical and water vapor permeability properties of films plasticized with GL changed dramatically over time, whereas the properties of films plasticized with TEA and S remained stable during storage. Color properties of films plasticized with GL, TEA, and S did not change within the time period studied.
Hernández-Muñoz
Pilar
P
School of Packaging, Michigan State University, East Lansing, Michigan 48824, USA. phernan@iata.csic.es
López-Rubio
Amparo
A
Del-Valle
Valeria
V
Almenar
Eva
E
Gavara
Rafael
R
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D018857:Food Packaging; D005983:Glutens / Q000031:analogs & derivatives*; D006813:Humidity; D019563:Mechanics; D010539:Permeability; D010968:Plasticizers; D013718:Tensile Strength; D013997:Time Factors; D014867:Water
D010968:Plasticizers; D014867:Water; D005983:Glutens; C037302:glutenin