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

作者：Wang JS^*; Zeng YW; Zhao MM

来源：Journal of Wuhan University of Technology-Materials Science Edition, 2005, 20(1): 78-82.

DOI：10.1007/bf02870880

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

Films were developed from the modified wheat glutens by microbial transglutaminase(MTGase, El S I = 10 u/g, 15 u/g anti 20 u/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 degrees 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.

• 出版日期2005-3
• 单位河南工业大学; 湖北工业大学; 华南理工大学