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Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties
Abstract
Edible composite films comprised of wheat gluten as the structural matrix and various concentrations of different lipids as the moisture barrier component were tested for water vapour permeability, dispersion in water, opacity and mechanical properties. the effects of lipids on the functional properties of gluten‐based composite films depended on the lipid characteristics and on the interactions between the lipid and the protein structural matrix. Beeswax, a solid and highly hydrophobic lipid, was the most effective lipid for improving moisture barrier properties of films; but these films were opaque, weak and disintegrated easily in water. Combining wheat gluten proteins with a diacetyl tartaric ester of monoglycerides reduced water vapour permeability, increased strength and maintained transparency.
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Citations
Cited by
Lin, D., & Zhao, Y. (2007) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00018.x · Cited by 608
Pranoto, Y., Rakshit, S. K., & Salokhe, V. M. (2005) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2004.09.014 · Cited by 593
Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil
Pranoto, Y., Salokhe, V. M., & Rakshit, S. K. (2005) · Food Research International · doi:10.1016/j.foodres.2004.04.009 · Cited by 486
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
Prietto, L., Mirapalhete, T. C., Pinto, V. Z., Hoffmann, J. F., Vanier, N. L., Lim, L.-T., Guerra Dias, A. R., & da Rosa Zavareze, E. (2017) · LWT · doi:10.1016/j.lwt.2017.03.006 · Cited by 429
Technology and applications of edible protective films
Guilbert, S., Gontard, N., & Cuq, B. (1995) · Packaging Technology and Science · doi:10.1002/pts.2770080607 · Cited by 406
Self-citation
Metadata
- Authors
- GONTARD, N., DUCHEZ, C., CUQ, J., & GUILBERT, S.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1994-02
- Volume
- 29
- Issue
- 1
- Pages
- 39-50
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2110007335
- Cited by
- 612
- References
- 0
- FWCI
- 4.01
- Type
- journal article
- Language
- en
- Open access
- closed
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- GONTARD, N., DUCHEZ, C., CUQ, J., & GUILBERT, S. (1994). Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.1994.tb02045.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
