Properties and microstructure of thermo-pressed wheat gluten films: a comparison with cast films |
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Authors: | Mangavel C Rossignol N Perronnet A Barbot J Popineau Y Guéguen J |
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Affiliation: | Institut National de la Recherche Agronomique, Unité de Recherche sur les Protéines Végétales et leurs Interactions, Rue de la Géraudière, BP 71627, 44316 Nantes Cedex 03, France. mangavel@nantes.inra.fr |
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Abstract: | Wheat gluten films were prepared by thermo-pressing, and their mechanical properties were compared to those of cast films. The stress-strain relationship was established for films with various amounts of glycerol. Both relationships were quite different, revealing a different network organization. Thermo-pressed films presented higher stress values than cast films, but the effect of the glycerol amount was similar in both cases, an increase of the glycerol amount leading to a decrease of both films stress. The glycerol influence on the strain at break of thermo-pressed films was very limited, with strain values reaching a maximum around 200%. The role of disulfide bridges on themomoulded films mechanical properties was investigated, and it was shown that some rearrangements and a significative protein insolubilization occurred during the process. The effective flow porosity of the protein network for thermo-pressed films was estimated by water capillary rise measurements to about 7%. Scanning electron microscopy was used to obtain some information about the microstructure of both cast and thermo-pressed films. |
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