Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

Jing Wang; Xinyu Sun; Xingfeng Xu; Qingjie Sun; Man Li; Yanfei Wang; Fengwei Xie

doi:10.3390/ijms231911668

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

Jing Wang, Xinyu Sun, Xingfeng Xu, Qingjie Sun, Man Li, Yanfei Wang, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

18 Citations (SciVal)

Abstract

This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS–gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

Original language	English
Article number	11668
Journal	International Journal of Molecular Sciences
Volume	23
Issue number	19
DOIs	https://doi.org/10.3390/ijms231911668
Publication status	Published - 1 Oct 2022

Bibliographical note

Publisher Copyright:
© 2022 by the authors.

Funding

This work was financially supported by the Natural Science Foundation of Shandong Province (ZR2021QC192), the Program for Youth Science Innovation in Colleges and Universities in Shandong Province (2020KJF005), the Breeding Plan of Shandong Provincial Qingchuang Research Team (2021-Innovation Team of Functional Plant Protein-Based Food), the Key R&D plan of Shandong Province (2022CXGC010604), the Special Funds for Taishan Scholars Projects of Shandong Province (201712058), and the Research Fund of Qingdao Special Food Research Institute (66120008).

Funders	Funder number
Key R&D Plan of Shandong Province	2022CXGC010604
Program for Youth Science Innovation in Colleges and Universities of Shandong Province	2020KJF005
Qingdao Special Food Research Institute	66120008
Shandong Provincial Qingchuang Research Team
Special Funds for Taishan Scholars Projects of Shandong Province	201712058
Natural Science Foundation of Shandong Province	ZR2021QC192

Keywords

biocomposite film
edible packaging
gluten
rheological properties
wheat flour

ASJC Scopus subject areas

Catalysis
Molecular Biology
Spectroscopy
Computer Science Applications
Physical and Theoretical Chemistry
Organic Chemistry
Inorganic Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/ijms231911668Licence: CC BY

Cite this

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title = "Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics",

abstract = "This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS–gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.",

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AU - Wang, Jing

AU - Sun, Xinyu

AU - Xu, Xingfeng

AU - Sun, Qingjie

AU - Li, Man

AU - Wang, Yanfei

AU - Xie, Fengwei

PY - 2022/10/1

Y1 - 2022/10/1

N2 - This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS–gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

AB - This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS–gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

KW - biocomposite film

KW - edible packaging

KW - gluten

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Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

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