Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials

• Published in: Journal of cereal science 2005-07, Vol.42 (1), p.81-91
• Main Authors: Pommet, Marion, Redl, Andréas, Guilbert, Stéphane, Morel, Marie-Hélène
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; biopolymers; butanediol; Cereal and baking product industries; extensibility; films (materials); Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; glycerol; lactic acid; Life Sciences; mechanical properties; octanoic acid; Plasticizer; plasticizers; swelling (materials); tensile strength; Thermoplastic biopolymers; water; Wheat gluten
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2005.02.005

Various compounds, differing in their chemical functions, number of functional group and degree of hydrophobicity, were tested as wheat gluten plasticizers in a thermoplastic process. A low melting point and a moderate hydrophobicity were found to be critical characteristics of a good wheat gluten plasticizer. The influence of five selected plasticizers (water, glycerol, 1,4-butanediol, lactic and octanoic acids) on functional properties of the wheat gluten network was investigated. Dried gluten was used to avoid any plasticization due to hydration water (usually around 10% for commercial gluten). The influence of plasticizer properties and content was studied by dynamic mechanical thermal analysis, size exclusion-high performance liquid chromatography, tensile and water swelling tests. The plasticizing effect, at the same molar content, was found to be identical for water, glycerol and 1,4-butanediol. Lactic and octanoic acids were found to have higher and lower plasticizing effects, respectively. Mechanical properties were mainly related to the thermoplastic state of the materials. Water and lactic acid were found to confer smaller and larger extensibilities, respectively, to gluten materials. Thermo-mechanical reactivity also depended on plasticizer properties. Gluten aggregation, normally induced by heating, was prevented by the acidic environment produced by lactic acid. Water swelling behaviour was found to depend on the hydrophobicity of the plasticizer used, on the degree of gluten crosslinking and on the pH of the gluten-plasticizer blend.