Development and characterization of films based on chemically cross-linked gliadins.
The aim of the present work has been to study the possibility of obtaining modified gliadin films with improved water resistance and mechanical properties by means of promoting intermolecular covalent bonds between polypeptide chains. Prior to casting films, formaldehyde, glutaraldehyde, and glyoxal were used to cross-link proteins at concentrations ranging from 1% to 4% (grams per 100 g of protein). Mechanical properties (tensile strength and elongation at break), water vapor permeability, moisture sorption isotherms, and optical properties of the films produced were evaluated as a function of the cross-linker used. Experimental results showed that some properties of gliadin films were considerably modified. Cross-linking improved the water resistance of films, avoiding their disintegration. Their water barrier properties were also enhanced, but their moisture sorption properties remained unchanged. Formaldehyde imparted greater mechanical strength to films than glutaraldehyde or glyoxal, increasing tensile strength values 10-fold. Addition of the cross-linkers at concentrations in excess of 2.5% did not further improve the mechanical or barrier properties. However, modification with glutaraldehyde or glyoxal imparted an increasingly yellowish tint to the films.
Hernández-Muñoz
Pilar
P
Institute of Agrochemistry and Food Technology, Consejo Superior de Investigaciones Científicas, Apartado Correos 73, 46100 Burjassot (Valencia), Spain. phernan@iata.csic.es
Kanavouras
Antonis
A
Lagaron
José M
JM
Gavara
Rafael
R
D000327:Adsorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003432:Cross-Linking Reagents; D018857:Food Packaging / Q000295:instrumentation*; D005903:Gliadin / Q000737:chemistry*; D010539:Permeability; D013718:Tensile Strength; D013816:Thermodynamics; D014867:Water
D003432:Cross-Linking Reagents; D014867:Water; D005903:Gliadin