Development and physical properties of film of wheat gluten cross-linked by transglutaminase

Wang Jinshui; Zeng Yuwei; Zhao Mouming

doi:10.1007/BF02870880

Journal of Wuhan University of Technology Materials Science Edition ›› 2005, Vol. 20 ›› Issue (1) : 78 -82. DOI: 10.1007/BF02870880

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Development and physical properties of film of wheat gluten cross-linked by transglutaminase

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Abstract

Films were developed from the modified wheat glutens by microbial transglutaminase (MTGase, [E/S]=10u/g, 15u/g and 20u/g) in order to improve physical and barrier properties of the films. Glycerol was used as a plasticizer. The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability (WVP), and a higher tensile strength (TS) than the native gluten films. When the modified gluten films by different concentrations of MTGase are immersed in water at 25°C, their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the control gluten films. Moreover, an addition of glycerol as plasticizer greatly modified water vapor barrier and mechanical properties of the films.

Keywords

wheat gluten / microbial transglutaminase / barrier properties / tensile strength / elongation at break

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Wang Jinshui, Zeng Yuwei, Zhao Mouming. Development and physical properties of film of wheat gluten cross-linked by transglutaminase. Journal of Wuhan University of Technology Materials Science Edition, 2005, 20(1): 78-82 DOI:10.1007/BF02870880

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