+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Formaldehyde cross-linking of gliadin films: effects on mechanical and water barrier properties

Formaldehyde cross-linking of gliadin films: effects on mechanical and water barrier properties

Biomacromolecules 5(2): 415-421

In this study, pioneering results on specific chemical modifications of wheat gluten gliadins and the corresponding impact on mechanical and water barrier properties of derived films are presented. Films were prepared from gliadins chemically treated with formaldehyde and subsequently mixed with different concentrations of glycerol as a plasticizing agent. Water vapor barrier and mechanical properties of the films were evaluated as a function of relative humidity and glycerol concentration. Formaldehyde treatment led to enhanced mechanical properties and, to a lesser extent, improved water barrier of the films, effects which point to the formation of new intermolecular bonds between monomeric gliadins. The occurrence of cross-linking was supported by SDS-PAGE analysis. Cross-linked films maintained their integrity after immersion in water and had similar optical properties to control films. The effect of glycerol and humidity on water vapor permeability and the mechanical properties of films was less acute when proteins were treated with formaldehyde. Thus, chemical treatment of proteins is shown to be a very effective route for optimizing the use of these films in packaging applications.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 012098839

Download citation: RISBibTeXText

PMID: 15003001

DOI: 10.1021/bm0342537

Related references

Wet cross-linking gliadin fibers with citric acid and a quantitative relationship between cross-linking conditions and mechanical properties. Journal of Agricultural and Food Chemistry 57(1): 90-98, 2009

Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties. Food Chemistry 172: 18-23, 2015

Chemical reactions in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal for the formation of protein films with enhanced mechanical properties. Journal of agricultural and food chemistry 49(10): 4676-4681, 2001

Evaluation of mechanical and water barrier properties of transglutaminase cross-linked zein films incorporated with oleic acid. International Journal of Food Science & Technology 51(5): 1159-1167, 2016

Water solubility, mechanical, barrier, and thermal properties of cross-linked whey protein isolate-based films. Journal of Food Science 69(3): FEP129-FEP133, 2004

Effects of Various Plasticizers on Mechanical and Water Vapor Barrier Properties of Gelatin Films. Food Hydrocolloids 23(3): 729-735, 2009

The effect of carboxylated nanocrystalline cellulose on the mechanical, thermal and barrier properties of cysteine cross-linked gliadin nanocomposite. Cellulose 22(2): 1175-1188, 2015

On the effects of hydroxyl substitution degree and molecular weight on mechanical and water barrier properties of hydroxypropyl methylcellulose films. Carbohydrate Polymers 185: 105-111, 2018

Relative humidity and temperature effects on mechanical and water vapor barrier properties of myofibrillar protein-based films. Polymer Gels and Networks 5(1): 1-15, 1997

Chemical Cross-Linking of Anatase Nanoparticle Thin Films for Enhanced Mechanical Properties. Langmuir 34(21): 6109-6116, 2018

Biodegradable plastic made from soybean products: II. Effects of cross-linking and cellulose incorporation on mechanical properties and water absorption. Journal of Environmental Polymer Degradation 2(3): 211-217, 1994

Mechanical and barrier properties of cross-linked soy and whey protein based films. Journal of agricultural and food chemistry 49(3): 1397-1403, 2001

Internal composition versus the mechanical properties of polyelectrolyte multilayer films: the influence of chemical cross-linking. Langmuir 25(24): 13809-13819, 2009

Bio-Based Artificial Nacre with Excellent Mechanical and Barrier Properties Realized by a Facile In Situ Reduction and Cross-Linking Reaction. Acs Nano 11(1): 325-334, 2017

Mechanical and water vapour barrier properties of edible gellan films. Food Research International 33(7): 563-570, 2000