New plasticizers for wheat gluten films - ScienceDirect
Diethanolamine and triethanolamine were selected among several low and high molecular weight polyols and amines tested as potential plasticizers of wheat gluten film.
New plasticizers for wheat gluten films - ScienceDirect
Preliminary screening of different substances as plasticizer: preparation and observation of the wheat gluten films The polyols used were: glycerol, polyethyleneglycols (MW=200, 400, 1500, and 3400), polypropyleneglycols (MW=400, 2000, 3000, 4000), and the polyvinylalcohol 8000.
New plasticizers for wheat gluten films | Request PDF
Conventionally, glycerol has been used as plasticizer for gluten, but several new plasticizers have also been reported to provide better stability and mechanical properties. 12 It was shown...
10.1016/S0014-3057(01)00039-8 | DeepDyve
Some commercialization of protein films has been realized in collagen sausage casing [9] , gelatin pharmaceutical capsules [10] and corn zein based protective coatings for nutmeats and candies [11,12] . In fact, wheat gluten is a major functional food ingredient, especially in baked goods [13,14] , and an excellent film-forming agent.
Fabrication and characterization of wheat-gluten/hematite
Wheat gluten-based nanocomposite films significantly quenched the free radicals and inhibited microbial growth, where gluten is presumed to act as an antibacterial agent carrier. These properties highlight the applicability of WG/HNPs films in wound therapy for sufficiently absorbing wound exudates and the presence of NPs as a microbial growth
- Who makes wheat gluten concentrate powder?
- The wheat gluten concentrate powder was manufactured by Lantmännen Reppe AB, Sweden. It has a protein content of 86.3 ± 0.3 (Dumas method, NMKL 6:2003, USA, N x 6.25). The fat content was 0.9 ± 0.1% (2009/152/EU mod) and the ash content was 0.8 ± 0.1%, (NMKL 173). Glycerol (>99.5%) was purchased from PWG Produkter AB, Sweden. 2.2.
- Does gliadin/glutenin affect dough rheological properties and bread-making potential?
- Effects of gliadin/glutenin and hmw-gs/Lmw-gs ratio on dough rheological properties and bread-making potential of wheat varieties Characterization of a low-molecular-weight glutenin subunit gene from bread wheat and the corresponding protein that represents a major subunit of the glutenin polymer
- How is wheat gluten mixed with glycerol?
- As-received wheat gluten was mixed with glycerol into a dough in a dough maker (Kenwood Major KM615 900 W, Kenwood Ltd, UK) at a moderate stirring rate for 5 min. Samples with a glycerol content of 20, 22, 24, 26, 28, and 30 wt%, with respect to the total mass of wheat gluten and glycerol, were prepared.
- Is wheat gluten a polypeptide?
- Wheat gluten is a complex mixture of different polypeptides and the rationale for describing it with the LMW-gs polypeptide is its high abundance and that the plasticization effect of glycerol and water would not depend strongly on the actual peptide simulated.
- Is glycerol a plasticizer?
- Despite having three hydroxyl groups per molecule, glycerol's efficient plasticization (turning brittle biopolymers into tough/flexible materials) occurs typically at a relatively high plasticizer content.
- What is efficient plasticization?
- Efficient plasticization is referred to here as when the added plasticizer gives the demanded/sufficient toughness/ductility of the material for a specific application, and may hence be different for different applications. It implies the avoidance of an “apparent” brittleness [14 ].
