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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30036
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/30036
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:31:22Zoai: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:34982025-10-22 11:31:22.48CONICET 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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score 12.982451

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