Effect of lipid incorporation on functional properties of wheat gluten based edible films |
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| Institution: | 1. Department of Food Science, University of Udine, Via Sondrio 2/A, 33000 Udine, Italy;2. Université Bourgogne Franche-Comté / AgroSup Dijon, UMR PAM, 1 Esplanade Erasme, 21000 Dijon, France;1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;2. Hopsteiner HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Auhofstrasse 16, 84048 Mainburg, Germany;1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;2. Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;3. Confocal and Electron Laboratory, Interdisciplinary Research Center, John Paul II Catholic University of Lublin, Al. Kraśnicka 102, 20-718 Lublin, Poland;4. Center of Bioimmoblisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland;5. Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland |
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| Abstract: | Wheat gluten is an inexpensive protein derived from mill industries with good film forming properties, which allows producing semipermeable membranes able to slow down water migration in foods.The first objective of this study was to evaluate the effects of the incorporation of a lipid phase (25 wt%, dry basis) in wheat gluten on the functional properties of the film, such water sorption, surface hydrophilicity, water barrier properties, mechanical properties and thermal properties. The second one was to asses if such incorporation was able to reduce the water sensitivity of film mechanical properties.Findings clearly showed that the incorporation of a lipid phase was able to decrease the water sorption, water affinity (hydrophilicity) and water transfer (≈2 times) of wheat gluten films. Moreover, mechanical properties are also affected by the lipid addition with a decrease in rigidity and, at high aw, an increase in extensibility. However, the sensitivity of the mechanical properties to water was not modified. Lastly, DSC (Differential Scanning Calorimetry) analysis proved that changes in mechanical properties of films as a function of hydration state were the consequence of glass transition depletion, which allowed them to turn from a glassy-like behavior to a rubber-like behavior. |
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| Keywords: | Wheat gluten-lipid edible films Water barrier properties Glass transition Water plasticization |
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