Wheat gluten films obtained by compression molding
- Autores
- Zubeldía, Francisco; Ansorena, Maria Roberta; Marcovich, Norma Esther
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding, a thermoplastic process involving relatively high temperature and high pressure. The effects of water and glycerol, which were selected as plasticizers for the wheat gluten, as well as the processing conditions (mixing time and molding temperature) on the physical and mechanical properties of the films were evaluated. The resulting films were characterized in terms of moisture sorption, total soluble matter, water vapor permeability, dynamic mechanical and tensile properties. It was found that plasticizer type and concentration had a dominating effect on mechanical properties and WVP, while other physical properties remain almost non-affected. Moreover, the effect of the added plasticizer (glycerol) on the film properties strongly depends on natural presence of water in commercial gluten (9% as is). On the other hand, the pressing temperature affected the final properties of the films more than the mixing time because the former influences the final cross-linking degree of the protein network. Moreover, processing temperatures higher than 100 ºC led to darker films that would be discarded by consumers if they were used as food packaging.
Fil: Zubeldía, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina - Materia
-
Wheat Gluten Protein
Thermoplastic Processing
Mechanical Properties
Physical Properties - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/30036
Ver los metadatos del registro completo
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Wheat gluten films obtained by compression moldingZubeldía, FranciscoAnsorena, Maria RobertaMarcovich, Norma EstherWheat Gluten ProteinThermoplastic ProcessingMechanical PropertiesPhysical Propertieshttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding, a thermoplastic process involving relatively high temperature and high pressure. The effects of water and glycerol, which were selected as plasticizers for the wheat gluten, as well as the processing conditions (mixing time and molding temperature) on the physical and mechanical properties of the films were evaluated. The resulting films were characterized in terms of moisture sorption, total soluble matter, water vapor permeability, dynamic mechanical and tensile properties. It was found that plasticizer type and concentration had a dominating effect on mechanical properties and WVP, while other physical properties remain almost non-affected. Moreover, the effect of the added plasticizer (glycerol) on the film properties strongly depends on natural presence of water in commercial gluten (9% as is). On the other hand, the pressing temperature affected the final properties of the films more than the mixing time because the former influences the final cross-linking degree of the protein network. Moreover, processing temperatures higher than 100 ºC led to darker films that would be discarded by consumers if they were used as food packaging.Fil: Zubeldía, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaElsevier2015-02-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30036Zubeldía, Francisco; Ansorena, Maria Roberta; Marcovich, Norma Esther; Wheat gluten films obtained by compression molding; Elsevier; Polymer Testing; 43; 24-2-2015; 68-770142-9418CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0142941815000252info:eu-repo/semantics/altIdentifier/doi/10.1016/j.polymertesting.2015.02.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:52Zoai:ri.conicet.gov.ar:11336/30036instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:52.766CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Wheat gluten films obtained by compression molding |
title |
Wheat gluten films obtained by compression molding |
spellingShingle |
Wheat gluten films obtained by compression molding Zubeldía, Francisco Wheat Gluten Protein Thermoplastic Processing Mechanical Properties Physical Properties |
title_short |
Wheat gluten films obtained by compression molding |
title_full |
Wheat gluten films obtained by compression molding |
title_fullStr |
Wheat gluten films obtained by compression molding |
title_full_unstemmed |
Wheat gluten films obtained by compression molding |
title_sort |
Wheat gluten films obtained by compression molding |
dc.creator.none.fl_str_mv |
Zubeldía, Francisco Ansorena, Maria Roberta Marcovich, Norma Esther |
author |
Zubeldía, Francisco |
author_facet |
Zubeldía, Francisco Ansorena, Maria Roberta Marcovich, Norma Esther |
author_role |
author |
author2 |
Ansorena, Maria Roberta Marcovich, Norma Esther |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Wheat Gluten Protein Thermoplastic Processing Mechanical Properties Physical Properties |
topic |
Wheat Gluten Protein Thermoplastic Processing Mechanical Properties Physical Properties |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding, a thermoplastic process involving relatively high temperature and high pressure. The effects of water and glycerol, which were selected as plasticizers for the wheat gluten, as well as the processing conditions (mixing time and molding temperature) on the physical and mechanical properties of the films were evaluated. The resulting films were characterized in terms of moisture sorption, total soluble matter, water vapor permeability, dynamic mechanical and tensile properties. It was found that plasticizer type and concentration had a dominating effect on mechanical properties and WVP, while other physical properties remain almost non-affected. Moreover, the effect of the added plasticizer (glycerol) on the film properties strongly depends on natural presence of water in commercial gluten (9% as is). On the other hand, the pressing temperature affected the final properties of the films more than the mixing time because the former influences the final cross-linking degree of the protein network. Moreover, processing temperatures higher than 100 ºC led to darker films that would be discarded by consumers if they were used as food packaging. Fil: Zubeldía, Francisco. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina |
description |
Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding, a thermoplastic process involving relatively high temperature and high pressure. The effects of water and glycerol, which were selected as plasticizers for the wheat gluten, as well as the processing conditions (mixing time and molding temperature) on the physical and mechanical properties of the films were evaluated. The resulting films were characterized in terms of moisture sorption, total soluble matter, water vapor permeability, dynamic mechanical and tensile properties. It was found that plasticizer type and concentration had a dominating effect on mechanical properties and WVP, while other physical properties remain almost non-affected. Moreover, the effect of the added plasticizer (glycerol) on the film properties strongly depends on natural presence of water in commercial gluten (9% as is). On the other hand, the pressing temperature affected the final properties of the films more than the mixing time because the former influences the final cross-linking degree of the protein network. Moreover, processing temperatures higher than 100 ºC led to darker films that would be discarded by consumers if they were used as food packaging. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-02-24 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/30036 Zubeldía, Francisco; Ansorena, Maria Roberta; Marcovich, Norma Esther; Wheat gluten films obtained by compression molding; Elsevier; Polymer Testing; 43; 24-2-2015; 68-77 0142-9418 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/30036 |
identifier_str_mv |
Zubeldía, Francisco; Ansorena, Maria Roberta; Marcovich, Norma Esther; Wheat gluten films obtained by compression molding; Elsevier; Polymer Testing; 43; 24-2-2015; 68-77 0142-9418 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0142941815000252 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.polymertesting.2015.02.001 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613817154142208 |
score |
13.070432 |