Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Nathalie Gontard, Jean-Louis Cuq, Stéphane Guilbert
1993-01-01

ABSTRACT Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 a w ,), 15 (0,7 a w ) and 5% (0,4 a w ). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.
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1993-01-01
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Nathalie Gontard
Jean-Louis Cuq
Stéphane Guilbert
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