Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions

Abstract

Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two-blade, counter-rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rearrangement of disulfide bonds was observed upon mixing and thermoforming. In the range of studied glycerol contents (25-42.8 wt %), it was shown that glycerol had no significant effect on the mechanical properties or water sensitivity of WG-based films. Increasing the thermoforming temperature from 60 to 120°C led to considerable improvements of the mechanical properties (increases in both the stress and strain at break) and a significant reduction of the water sensitivity. The introduction of MMT (up to 5 wt %) allowed the achievement of mechanical properties that were not possible by just the variation of the glycerol content and the processing temperature. © 2007 Wiley Periodicals, Inc.