Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions
✍ Scribed by Hélène Angellier-Coussy; Sergio Torres-Giner; Marie-Hélène Morel; Nathalie Gontard; Emmanuelle Gastaldi
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 263 KB
- Volume
- 107
- Category
- Article
- ISSN
- 0021-8995
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✦ Synopsis
Abstract
Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two‐blade, counter‐rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rearrangement of disulfide bonds was observed upon mixing and thermoforming. In the range of studied glycerol contents (25–42.8 wt %), it was shown that glycerol had no significant effect on the mechanical properties or water sensitivity of WG‐based films. Increasing the thermoforming temperature from 60 to 120°C led to considerable improvements of the mechanical properties (increases in both the stress and strain at break) and a significant reduction of the water sensitivity. The introduction of MMT (up to 5 wt %) allowed the achievement of mechanical properties that were not possible by just the variation of the glycerol content and the processing temperature. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008