Isolation and development of wheat based gluten edible film and its physicochemical properties

R. Kaushik, . and B. S. Khatkar, . and P. Sharma, . and R. Sharma, . and N. Sharma, . Isolation and development of wheat based gluten edible film and its physicochemical properties. pp. 94-101. ISSN ISSN(Online):22317546

Two Indian wheat cultivars viz. C-306 and RAJ-3765 were used for gluten extraction and developed gluten based edible film. The wet and dry gluten yield of C-306 cultivar was significantly higher than that of RAJ-3765. Five glycerol concentrations viz. 3 4 5 6 and 7 g were tried for film formation and developed films were then compared. Film thickness was independent on glycerol concentration. Tensile strength decreased and elongation at break increased with an increase in glycerol concentration. Film prepared from C-306 cultivar required higher force than RAJ-3765 for puncture test. As the concentration of glycerol increased the puncture strength decreased. Water vapor transmission rate increased with increase in concentration of glycerol. Water vapor transmission rate solubility in water (22.7 to 100) and HCL (42 to 61) were lower in C-306 than RAJ-3765 edible film. Results clearly showed that quality of gluten significantly affect the film forming properties

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(10).p...

Abstract

Two Indian wheat cultivars viz. C-306 and RAJ-3765 were used for gluten extraction and developed gluten based edible film. The wet and dry gluten yield of C-306 cultivar was significantly higher than that of RAJ-3765. Five glycerol concentrations viz. 3 4 5 6 and 7 g were tried for film formation and developed films were then compared. Film thickness was independent on glycerol concentration. Tensile strength decreased and elongation at break increased with an increase in glycerol concentration. Film prepared from C-306 cultivar required higher force than RAJ-3765 for puncture test. As the concentration of glycerol increased the puncture strength decreased. Water vapor transmission rate increased with increase in concentration of glycerol. Water vapor transmission rate solubility in water (22.7 to 100) and HCL (42 to 61) were lower in C-306 than RAJ-3765 edible film. Results clearly showed that quality of gluten significantly affect the film forming properties

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Item Type:	Article
AGROVOC Term:	Wheats
AGROVOC Term:	Gluten
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Edible films
AGROVOC Term:	Glycerol
AGROVOC Term:	Isolation
AGROVOC Term:	Tensile strength
AGROVOC Term:	Water vapour
AGROVOC Term:	Solubility
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23252

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