Wheat gluten films cross-linked with 1-ethyl-3-(3-demethylaminopropyl) carbodiimide and N-hydroxysuccinimide

V. Tropini, J.P. Lens, W.J. Mulder, F. Silvestre

    Research output: Contribution to journalArticleAcademicpeer-review

    34 Citations (Scopus)

    Abstract

    Wheat gluten films were cast from aqueous dispersions containing 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) as cross-linking reagents and glycerol as a plasticizer. Cross-linking was carried out to improve film properties such as water sensitivity and tensile strength. Films were characterized by measuring protein and water content, amount of amino groups, swelling of the films in water, and mechanical properties such as tensile strength (sigma(max)) and strain at maximum stress (epsilon at (sigma(max)). The use of different ratios of EDC to COOH resulted in different tensile properties and different percentage of swelling, which was attributed to the degree of cross-linking in the film. At a ratio of EDC/NHS/COOH = 0.5/0.5/1, films had a water content of 10-11.5% and showed the highest sigma(max) (2.8 +/- 0.9 MPa), the lowest a at sigma(max) (142 +/- 67%), and the lowest swelling (46%) compared to sigma(max) = 1.7 +/- 0.4 MPa, epsilon at sigma(max) = 257 +/- 63%, and swelling = 68% for native gluten films. (C) 2003 Published by Elsevier B.V.
    Original languageEnglish
    Pages (from-to)281-289
    JournalIndustrial Crops and Products
    Volume20
    Issue number3.
    DOIs
    Publication statusPublished - 2004

      Fingerprint

    Keywords

    • water-vapor permeability
    • protein-based films
    • edible wheat
    • mechanical-properties
    • barrier properties
    • plasticizers
    • linking
    • polymers
    • property
    • corn

    Cite this