Browse > Article

Influence of Methylcellulose on Properties of Wheat Gliadin Film Cast from Aqueous Ethanol  

Song, Yihu (Department of Polymer Science and Engineering, Zhejiang University)
Li, Lingfang (Department of Polymer Science and Engineering, Zhejiang University)
Zheng, Qiang (Department of Polymer Science and Engineering, Zhejiang University)
Publication Information
Food Science and Biotechnology / v.18, no.4, 2009 , pp. 910-916 More about this Journal
Abstract
Present work was focused on the influence of methylcellulose (MC) on steady rheology of wheat gliadin solution and the properties of glycerol plasticized gliadin films. The presence of MC below 0.99 wt% improved viscosity and flow activation energy of the 10 wt% gliadin solution significantly. In the casting films containing 0.2 g glycerol/g dry protein, the MC component aggregated in the gliadin matrix. The blend films containing less than 7.7 wt% MC exhibited higher Young's modulus (E) and tensile strength (${\sigma}_b$) and lower elongation at break (${\epsilon}_b$) in comparison with the pure gliadin film, which was related to the intermolecular interaction between MC and gliadins, the brittle fracture of the aggregated MC component, and the increase in glass transition temperature ($T_g$) of the gliadin phase. Increasing MC content led to a slight increase in water vapor permeability (WVP) without significant influence on the moisture absorption (MA).
Keywords
wheat gliadin; methylcellulose; blend film; mechanical property; morphology;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Chabba S, Matthews GF, Netravali AN. 'Green' composites using cross-linked soy flour and flax yarns. Green Chem. 7: 576-581 (2005)   DOI   ScienceOn
2 Herald TJ, Gnanasambandam R, McGuire BH, Hachmeister KA. Degradable wheat gluten films: Preparation, properties, and applications. J. Food Sci. 60: 1147-1156 (1995)   DOI   ScienceOn
3 Hernandez-Munoz P, Kanavouras A, Ng PKW, Gavara R. Development and characterization of biodegradable films made from wheat gluten protein fractions. J. Agr. Food Chem. 51: 7647-7654 (2003)   DOI   ScienceOn
4 Hernandez-Munoz P, Kanavouras A, Villalobos R, Chiralt A. Characterization of biodegradable films obtained from cysteinemediated polymerized gliadins. J. Agr. Food Chem. 52: 7897-7904 (2004)   DOI   ScienceOn
5 Koelsch CM, Labuza TP. Functional, physical, and morphological properties of methylcellulose and fatty acid-based edible barriers. LWT-Food Sci. Technol. 25: 404-411 (1992)
6 Kester JJ, Fennema O. An edible film of lipids and cellulose ethersbarrier properties to moisture vapor transmission and structural evaluation. J. Food Sci. 54: 1383-1389 (1989)   DOI
7 Turhan KN, Sancak ZOE, Ayana B, Erdogdu F. Optimization of glycerol effect on the mechanical properties and water vapor permeability of whey protein-methylcellulose films. J. Food Process Eng. 30: 485-500 (2007)   DOI   ScienceOn
8 Moharram MA, Abd-El-Nour KN. Infrared spectra and dielectric properties of thermally treated soybean proteins. Polym. Degrad. Stabil. 45: 429-434 (1994)   DOI   ScienceOn
9 Robertson GH, Gregorski KS, Cao TK. Changes in secondary protein structures during mixing development of high absorption (90%) flour and water mixtures. Cereal Chem. 83: 136-142 (2006)   DOI   ScienceOn
10 Banerjee R, Chen H. Functional properties of edible films using whey protein concentrate. J. Dairy Sci. 78: 1673-1683 (1995)   DOI   ScienceOn
11 Leon A, Rosell CM, de Barber CB. A differential scanning calorimetry study of wheat proteins. Eur. Food Res. Technol. 217: 13-16 (2003)   DOI   ScienceOn
12 Sun S, Song Y, Zheng Q. Rheological behavior of wheat gliadins in 50%(v/v) aqueous propanol. J. Food Eng. 90: 207-211 (2009)   DOI   ScienceOn
13 Letendre M, D'Aprano G, Lacroix M, Salmieri S, St-Gelais D. Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin. J. Agr. Food Chem. 50: 6017-6022 (2002)   DOI   ScienceOn
14 Sanchez AC, Popineau Y, Mangavel C, Larre C, Gueguen J. Effect of different plasticizers on the mechanical and surface properties of wheat gliadin films. J. Agr. Food Chem. 46: 4539-4544 (1998)   DOI   ScienceOn
15 Park SK, Bae DH. Antimicrobial properties of wheat glutenchitosan composite film in intermediate-moisture food systems. Food Sci. Biotechnol. 15: 133-137 (2006)
16 Debeaufort F, Voilley A. Aroma compound and water vapor permeability of edible films and polymeric packagings. J. Agr. Food Chem. 42: 2071-2075 (1994)
17 Hernandez-Munoz P, Villalobos R, Chiralt A. Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloid 18: 403-411 (2004)   DOI   ScienceOn
18 Song Y, Zheng Q. Structure and properties of methylcellulose microfiber reinforced wheat gluten based green composites. Ind. Crop. Prod. 29: 446-454 (2009)   DOI   ScienceOn
19 John J, Bhattacharya M. Properties of reactively blended soy protein and modified polyesters. Polym. Int. 48: 1165-1172 (1999)   DOI   ScienceOn
20 ASTM. Standard test methods for water vapour transmission of materials. E96-80. In: ASTM Annual Book of American Standard Testing Methods. American Standard Testing Materials, Philadelphia, PA, USA (1983)
21 Sun S, Song Y, Zheng Q. Morphologies and properties of thermomolded biodegradable plastics based on glycerol-plasticized wheat gluten. Food Hydrocolloid 21: 1005-1013 (2007)   DOI   ScienceOn
22 Fido RJ, Bekes F, Gras PW, Tatham AS. Effects of $\alpha$-, $\beta$-, $\gamma$-, and $\omega$- gliadins on the dough mixing properties of wheat flour. J. Cereal Sci. 26: 271-277 (1997)   DOI   ScienceOn
23 Gennadios A, Weller CL, Testin RF. Temperature effect on oxygen permeability of edible protein-based films. J. Food Sci. 58: 212-214, 219 (1993)   DOI   ScienceOn
24 Noel TR, Parker R, Ring SR, Tatham AS. The glass-transition behaviour of wheat gluten proteins. Int. J. Biol. Macromol. 17: 81-85 (1995)   DOI   ScienceOn
25 Turgeon SL, Beaulieu M, Schmitt C, Sanchez C. Proteinpolysaccharide interactions: Phase-ordering kinetics, thermodynamic, and structural aspects. Curr. Opin. Colloid In. 8: 401-414 (2003)   DOI   ScienceOn
26 Coughlan K, Shaw NB, Kerry JF, Kerry JP. Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films. J. Food Sci. 69: E271-E275 (2004)   DOI   ScienceOn
27 Park HJ, Chinnan MS. Gas and water vapour barrier properties of edible films from protein and cellulosic materials. J. Food Eng. 25: 497-507 (1995)   DOI   ScienceOn
28 Cherian G, Gennadios A, Weller C, Chinachoti P. Themomechanical behavior of wheat gluten films: Effect of sucrose, glycerin, and sorbitol. Cereal Chem. 72: 1-6 (1995)
29 Hernandez-Munoz P, Kanavouras A, Lagaron JM, Gavara R. Development and characterization of films based on chemically cross-linked gliadins. J. Agr. Food Chem. 53: 8216-8223 (2005)   DOI   ScienceOn
30 Park HJ, Weller CL, Vergano PJ, Testin RF. Permeability and mechanical-properties of cellulose-based edible films. J. Food Sci. 58: 1361-1364 (1993)   DOI   ScienceOn
31 Wieser H. Chemistry of gluten proteins. Food Microbiol. 24: 115-119 (2007)   DOI   PUBMED   ScienceOn
32 Chinnan MS, Park HJ. Effect of plasticizer level and temperature on water vapor transmission of cellulose-based edible films. J. Food Process Eng. 18: 417-429 (1995)   DOI
33 Ahmed J, Ramaswamy HS, Raghavan VGS. Dynamic viscoelastic, calorimetric, and dielectric characteristics of wheat protein isolates. J. Cereal Sci. 47: 417-428 (2008)   DOI   ScienceOn
34 Hernandez-Munoz P, Villalobos R, Chiralt A. Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions. Food Hydrocolloid 18: 647-654 (2004)   DOI   ScienceOn
35 Debeaufort F, Voilley A. Methylcellulose-based edible films and coatings. 2. Mechanical and thermal properties as a function of plasticizer content. J. Agr. Food Chem. 45: 685-689 (1997)   DOI   ScienceOn
36 Gao C, Stading M, Wellner N, Parker ML, Noel TR, Mills ENC, Belton PS. Plasticization of a protein-based film by glycerol: A spectroscopic, mechanical, and thermal study. J. Agr. Food Chem. 54: 4611-4616 (2006)   DOI   ScienceOn
37 Turgeon SL, Beaulieu M. Improvement and modification of whey protein gel texture using polysaccharides. Food Hydrocolloid 15: 583-591 (2001)   DOI   ScienceOn
38 Hernandez-Munoz P, Lopez-Rubio A, Del-Valle V, Almenar E, Gavara R. Mechanical and water barrier properties of glutenin films influenced by storage time. J. Agr. Food Chem. 52: 79-83 (2004)   DOI   ScienceOn
39 Erdohan ZO, Turhan KN. Barrier and mechanical properties of methyicellulose-whey protein films. Packag. Technol. Sci. 18: 295-302 (2005)   DOI   ScienceOn
40 Gounga ME, Xu SY, Wang Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio, and pullulan addition in film formation. J. Food Eng. 83: 521-530 (2007)   DOI   ScienceOn
41 Fakhouri FM, Tanada-Palmu PS, Grosso CRF. Characterization of composite biofilms of wheat gluten and cellulose acetate phthalate. Braz. J. Chem. Eng. 21: 261-264 (2004)   DOI   ScienceOn
42 Donhowe IG, Fennema O. The effects of plasticizers on cristallinity, permeability, and mechanical properties of methylcellulose films. J. Food Process. Pres. 17: 247-257 (1993)   DOI   ScienceOn
43 Kamper SL, Fennema O. Water-vapor permeability of edible bilayer films. J. Food Sci. 49: 1478-1481 (1984)   DOI
44 Turhan KN, Sahbaz F. Water vapor permeability, tensile properties, and solubility of methylcellulose-based edible films. J. Food Eng. 61: 459-466 (2004)   DOI   ScienceOn