Properties of triticale flour protein based films

AGUIRRE, A. V.; BORNEO, R.; LEÓN, A. E.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Zurich; Año: 2011 vol. 44 p. 1853 - 1858

0023-6438

Triticale flour proteins based films were developed. Solubility in water, water vapor permeability (WVP), and mechanical properties of triticale films are presented. The effects of thermal treatments and glycerol concentration were also evaluated. WVP values were in the range 0.10?4.22 × 10−10 g m−1 s−1 Pa−1. Tensile strength (TS) and percentage of elongation (%E) were in the range 2.9?0.20 MPa and 250?110% respectively. Total soluble matter (TSM), WVP, and %E decreased with the increase in the curing temperature. More plasticized films presented greater TSM, WVP, %E and lower values of TS. At a giving temperature (T) and glycerol concentration, an increase in relative humidity (RH) resulted in higher values of TSM, WVP, %E and lower TS values. It was observed that in films with the same treatments and conditioning, WVP increased with the increase in measurement temperature. Triticale proteins showed suitable film-forming capacity for the formulation of biodegradable films.