Add time:09/28/2019         Source:sciencedirect.com

Wheat gluten films were cast from aqueous dispersions containing 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) as cross-linking reagents and glycerol as a plasticizer. Cross-linking was carried out to improve film properties such as water sensitivity and tensile strength. Films were characterized by measuring protein and water content, amount of amino groups, swelling of the films in water, and mechanical properties such as tensile strength (σmax) and strain at maximum stress (ε at σmax). The use of different ratios of EDC to COOH resulted in different tensile properties and different percentage of swelling, which was attributed to the degree of cross-linking in the film. At a ratio of EDC/NHS/COOH=0.5/0.5/1, films had a water content of 10–11.5% and showed the highest σmax (2.8±0.9 MPa), the lowest ε at σmax (142±67%), and the lowest swelling (46%) compared to σmax=1.7±0.4 MPa, ε at σmax=257±63%, and swelling=68% for native gluten films.

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