Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions

2004 ◽  
Vol 18 (4) ◽  
pp. 647-654 ◽  
Author(s):  
Pilar Hernández-Muñoz ◽  
Ricardo Villalobos ◽  
Amparo Chiralt
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films ◽  
Thermal Treatments

scholarly journals Preparation, properties and applications of wheat gluten edible films

2000 ◽  
Vol 9 (1) ◽  
pp. 23-35 ◽  
Author(s):  
P. TANADA-PALMU ◽  
H. HELÉN ◽  
L. HYVÖNEN
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Water Vapor ◽  
Wheat Gluten ◽  
Single Layer ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Bilayer Film ◽  
Vapor Permeability ◽  
Elongation At Break

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight loss from coated cheese cubes compared to single layer coating of wheat gluten.;

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

2002 ◽  
Vol 50 (8) ◽  
pp. 2423-2428 ◽  
Author(s):  
D. Phan The ◽  
F. Debeaufort ◽  
C. Péroval ◽  
D. Despré ◽  
J. L. Courthaudon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Film Structure ◽  
Drying Temperature

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

Wheat gluten in extruded fish feed: effects on morphology and on physical and functional properties

2013 ◽  
Vol 19 (6) ◽  
pp. 845-859 ◽  
Author(s):  
V. Draganovic ◽  
A.J. van der Goot ◽  
R. Boom ◽  
J. Jonkers
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Fish Feed

Enzymatic preparation and functional properties of wheat gluten hydrolysates

2007 ◽  
Vol 101 (2) ◽  
pp. 615-620 ◽  
Author(s):  
Xiangzhen Kong ◽  
Huiming Zhou ◽  
Haifeng Qian
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Enzymatic Preparation

scholarly journals Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

PLoS ONE ◽  
2016 ◽  
Vol 11 (7) ◽  
pp. e0160101 ◽  
Author(s):  
Lingli Deng ◽  
Zhaoxia Wang ◽  
Sheng Yang ◽  
Junmei Song ◽  
Fei Que ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Acid Protease ◽  
Aspergillus Usamii

scholarly journals Functional Properties and Applications of Edible Films Made of Milk Proteins

1995 ◽  
Vol 78 (11) ◽  
pp. 2563-2583 ◽  
Author(s):  
Hongda Chen
Keyword(s):  
Functional Properties ◽  
Milk Proteins ◽  
Edible Films

Combined Acid Deamidation and Enzymic Hydrolysis for Improvement of the functional Properties of Wheat Gluten

1994 ◽  
Vol 20 (2) ◽  
pp. 153-165 ◽  
Author(s):  
B. Mimouni ◽  
J. Raymond ◽  
A.M. Merle-Desnoyers ◽  
J.L. Azanza ◽  
A. Ducastaing
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Enzymic Hydrolysis
Sign in / Sign up

Export Citation Format

Share Document