DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS

被引：83

作者：

HERALD, TJ ^{[1
]}

GNANASAMBANDAM, R ^{[1
]}

MCGUIRE, BH ^{[1
]}

HACHMEISTER, KA ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72703

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

WHEAT GLUTEN; FILMS; BIODEGRADABLE; SHEARING TIME;

D O I：

10.1111/j.1365-2621.1995.tb06311.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Degradable films from spray-dried (SD) and flash-dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A-quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch-based packaging.

引用

页码：1147 / &

共 25 条

[1] WATER-VAPOR PERMEABILITY OF CASEINATE-BASED EDIBLE FILMS AS AFFECTED BY PH, CALCIUM CROSS-LINKING AND LIPID-CONTENT [J].