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Wheat gluten films cross-linked with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide |
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| Authors: | V Tropini J -P Lens W J Mulder F Silvestre |
| Institution: | a IFF International Flavours and Fragrances, Liebergerweg 72–98, P.O. Box 309, 1200 AH, Hilversum, The Netherlands b GE Plastics Europe, Plasticslaan 1, P.O. Box 117, 4600 AC, Bergen op Zoom, The Netherlands c ATO B.V. Agrotechnological Research Institute, Bornsesteeg 59, P.O. Box 17, 7600 AA, Wageningen, The Netherlands d Laboratoire de chimie agro-industrielle, Institut National Polytechnique, Ecole Nationale Supérieure de Chimie de Toulouse, 118 route de narbonne, 31077, Toulouse Cedex 4, France |
| Abstract: | 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 ( 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 at σmax (142±67%), and the lowest swelling (46%) compared to σmax=1.7±0.4 MPa, at σmax=257±63%, and swelling=68% for native gluten films. |
| Keywords: | Wheat gluten Films Cross-linking Swelling Mechanical properties |
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