Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions
2008
Angellier-Coussy, Helene | Torres-Giner, Sergio | Morel, Marie Helene, M. H. | Gontard, Nathalie, N. | Gastaldi, Emmanuelle | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
J. Appl. Polym. Sci. ISI Document Delivery No.: 229RP Times Cited: 23 Cited Reference Count: 45 Angellier-Coussy, Helene Torres-Giner, Sergio Morel, Marie-Helene Gontard, Nathalie Gastaldi, Ernmanuelle John wiley & sons inc Hoboken
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Mostrar más [+] Menos [-]Inglés. 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 degrees 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.
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