Properties of Aged Montmorillonite−Wheat Gluten Composite Films

• Published in: Journal of agricultural and food chemistry 2006-02, Vol.54 (4), p.1283-1288
• Main Authors: Olabarrieta, Idoia, Gällstedt, Mikael, Ispizua, Iban, Sarasua, Jose-Ramon, Hedenqvist, Mikael S
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Bentonite - chemistry; Biological and medical sciences; Cereal and baking product industries; films (materials); Food industries; Food Packaging; Fundamental and applied biological sciences. Psychology; Glutens - chemistry; Hydrogen-Ion Concentration; mechanical properties; Microscopy, Electron; montmorillonite; Odorants - analysis; Permeability; stiffness; temporal variation; Tensile Strength; Time Factors; Triticum - chemistry; vapors; Volatilization; water vapor permeability; wheat gluten; X-Ray Diffraction
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0522614

The properties of new and aged glycerol-plasticized vital wheat gluten films containing ≤4.5 wt % natural or quaternary ammonium salt modified montmorillonite clay were investigated. The films were cast from pH 4 or pH 11 ethanol/water solutions. The films, aged for ≤120 days, were characterized by tensile testing, X-ray diffraction, and transmission electron microscopy. In addition, water vapor permeability (11% relative humidity) and the content of volatile components were measured. The large reduction in the water vapor permeability with respect to the pristine polymer suggests that the clay platelets were evenly distributed within the films and oriented preferably with the platelet long axis parallel to the film surface. The film prepared from pH 11 solution containing natural clay was, as revealed by transmission electron microscopy and X-ray diffraction, almost completely exfoliated. This film was consequently also the strongest, the stiffest, and the most brittle and, together with the pH 11 film containing modified clay, it also showed the greatest decrease in water vapor permeability. The large blocking effect of the clay had no effect on the aging kinetics of the films. During aging, the pH 4 and pH 11 film strength and the pH 4 film stiffness increased and the pH 4 film ductility decreased at the same rate with or without clay. This suggests that the aging was not diffusion rate limited, that is, that the loss of volatile components or the migration of glycerol or glycerol/wheat gluten phase separation was not limited by diffusion kinetics. The aging rate seemed to be determined by slow structural changes, possibly involving protein denaturation and aggregation processes. Keywords: Wheat gluten; aging; montmorillonite; cast films; tensile properties; water vapor permeability