Functional and molecular properties of wheat gluten films dried at 25°C (reference) and 70° and 85°C for 30 min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature (T) and time (t) enhanced. Film dried at 70°C showed a slightly higher water vapour permeability (WVP) than the control, while WVP decreased when drying T increased from 70 to 85°C. Changes in SE-HPLC profiles, SDS- and DTE-soluble proteins of gluten films for different T and/or t were observed.
Effect of drying conditions on functional and molecular properties of gluten based edible films
PERESSINI, Donatella;SENSIDONI, Alessandro
2006-01-01
Abstract
Functional and molecular properties of wheat gluten films dried at 25°C (reference) and 70° and 85°C for 30 min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature (T) and time (t) enhanced. Film dried at 70°C showed a slightly higher water vapour permeability (WVP) than the control, while WVP decreased when drying T increased from 70 to 85°C. Changes in SE-HPLC profiles, SDS- and DTE-soluble proteins of gluten films for different T and/or t were observed.File in questo prodotto:
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