Document Detail

Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films.
MedLine Citation:
PMID:  22646694     Owner:  NLM     Status:  Publisher    
Vital wheat gluten, a by-product of wheat starch production, is a highly functional ingredient and its unique viscoelasticity make it ideal for the production of edible biodegradable films. However, its functional properties must be modified to ensure sufficient strength and elasticity, as well as water vapour barrier properties. In this study vital gluten was modified using tannic and gallic acid. It was found that the addition of tannic acid resulted in stiffer, more resistant but less resilient and flexible films and decreased water vapour permeability. Tannic acid containing films became reddish brown, while gallic acid addition did not have an influence on visual appearance. Films containing gallic acid became more elastic. Gallic acid was found to potentially act like a plasticizer. Scanning electron microscopy was used to investigate the ultra-structure of the produced films.
Anna-Sophie Hager; Katleen J R Vallons; Elke K Arendt
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-5-30
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-5-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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