WATER AND GLYCEROL AS PLASTICIZERS AFFECT MECHANICAL AND WATER-VAPOR BARRIER PROPERTIES OF AN EDIBLE WHEAT GLUTEN FILM

被引：666
|
作者：
GONTARD, N [1 ]
GUILBERT, S [1 ]
CUQ, JL [1 ]
机构：
[1] CIRAD SAR,GENIE & TECHNOL ALIMENTAIRES LAB,F-34032 MONTPELLIER,FRANCE
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期
关键词：
WHEAT; GLUTEN; FILM; PLASTICIZERS; GLYCEROL;
D O I：
10.1111/j.1365-2621.1993.tb03246.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50-degrees-C for respective water contents of 30 (0,8 a(w)), 15 (0,7 a(w)) and 5% (0,4 a(w)). This was related to disruptive water-polymer hydrogen bonding and glass-to-rubber transition.
引用
收藏
页码：206 / 211
页数：6
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