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Edible wheat gluten (WG) protein films

Preparation, thermal, mechanical and spectral properties

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Abstract

Commercial wheat gluten (WG) films, hard wheat gluten films and soft wheat gluten films, plasticized with glycerol have been cast from water–ethanol solutions. The effect of aging on various film properties has been investigated. The films were aged for about 6 months at 50% relative humidity and ~25 °C, and the mechanical (tensile strength and the percentage of elongation at break (E b)), thermal (TG and DSC) and Attenuated Total Reflectance (ATR)-FTIR spectral properties have been studied. Changes in the protein structure were determined by ATR-FTIR spectroscopy. Films from soft WG exhibited the highest E b (508%) and the highest TS (6.33 MPa). The TG analysis results show that the moisture content in all three kinds of WG protein films is about 5%. The absence of the glycerol phase transition in DSC curves implies that there is no separate phase containing glycerol in the WG protein-glycerol films with 40% glycerol.

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Acknowledgements

The authors thank OMAFRA—Bioproducts Research Program, Ontario Bean Producer’s Marketing Board, and Ontario Wheat Producers for financial support.

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  1. Department of Chemical Engineering, University of Waterloo, 200 University Ave. West, Waterloo, ON, N2L 3G1, Canada

    S. C. Mojumdar, C. Moresoli, L. C. Simon & R. L. Legge

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  1. S. C. Mojumdar
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  2. C. Moresoli
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  3. L. C. Simon
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Correspondence to S. C. Mojumdar.

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Mojumdar, S.C., Moresoli, C., Simon, L.C. et al. Edible wheat gluten (WG) protein films. J Therm Anal Calorim 104, 929–936 (2011). https://doi.org/10.1007/s10973-011-1491-z

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