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Functional properties of wheat gluten/montmorillonite nanocomposite films processed by casting

✍ Scribed by S. Tunc; H. Angellier; Y. Cahyana; P. Chalier; N. Gontard; E. Gastaldi

Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
802 KB
Volume
289
Category
Article
ISSN
0376-7388

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✦ Synopsis

Wheat gluten/montmorillonite (WG/MMT) nanocomposite films were prepared by casting. Transmission electron microscopy observations showed that MMT nanoparticles were homogeneously distributed within the matrix but not completely exfoliated. Contact angles, water uptake and water vapour sorption measurements showed that the presence of MMT led to a significant reduction of the water sensitivity of WG-based materials. This effect was attributed to a different structuring of protein network in the presence of MMT. Significant changes in the permeability of films towards water vapour and aroma compounds were observed for MMT contents higher than 5 wt%, while O 2 and CO 2 permeabilities remained unchanged. Finally, a slight improvement in tensile properties was obtained for filler contents higher than 2.5 wt%.

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✍ HΓ©lΓ¨ne Angellier-Coussy; Sergio Torres-Giner; Marie-HΓ©lΓ¨ne Morel; Nathalie Gonta πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 263 KB πŸ‘ 2 views

## 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 rear