Films wheat gluten

Kayserilioglu, B. S., Bakir, U., Yilmaz, L. Akkas, N. (2003). Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films mechanical, solubility and water vapor transfer rate properties. Bioresource Technology, Vol. 87, 3, (May 2003), pp. (239-246), ISSN 0960-8524... 

Hernandez-Munoz, P., Kanavouras, A., Perry, K.W.N. and Gavara, R. 2003. Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions../. Agric. Food Chem., 51, 7647-7654. 

Films based on com zein and wheat gluten extensively studied homogeneous, yellowish, relatively strong and water resistant wheat gluten film (ethanol disper-sions/partial denaturation)... 

Gennadios, A., Weller, C.L., and Testing, R.F. (1993). Modification of physical and barrier properties of edible wheat gluten-based films. Cereal Chem., 70 426-429. 

Gontard, N., Duehez, C., Cuq, J.L., and Guilbert, S. (1994). Edible composite films of wheat gluten and lipids Water vapor permeability and other physieal properties. Int. J. Food Sci. Technol. 29,39 50. 

Roy, S. et al., Physical and molecular properties of wheat gluten films cast from heated filmforming solutions, J. Food Sci., 64, 57, 1999. 

Gontard, N., Guilbert, S., and Cuq, J.L. Edible wheat gluten films influence of the main process variables on film properties using response surface methodology,... 

The effect of RH on flavor transfer rates is probably as important as the effect of tempera-tnre. Moistnre increases the mass transfer rates of gases and vapors throngh hydrophilic biopolymer films. Miller et al. (1998) observed substantial increases of D-limonene permeability through whey protein films when RH increased, increasing 2-20-fold when RH varied from 40% to 80%. Quezada-Gallo (1999) observed similar behavior for the permeability of 2-pentanone, 2-heptanone, and ethyl esters throngh both methylcellulose and wheat gluten films. This behavior was attributed... 

PVOH, or PS. Self-supporting cast films can be made from soy proteins or wheat gluten.0 ... 

Soy proteins and wheat gluten can be cast to form a self-supporting films. These films act as oxygen barriers demonstrating lower oxygen permeabilities than polysaccharide films. However, they are very sensitive to water and not very strong. 

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