Journal
FOOD HYDROCOLLOIDS
Volume 58, Issue -, Pages 276-283Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.03.003
Keywords
Barley; beta-glucans; Crosslinking; C-13 NMR; Mechanical properties; Water vapour permeability
Categories
Funding
- Biopolymer Network (BPN)/New Zealand
Ask authors/readers for more resources
Cereal grains are sustainable sources of polymers that could be used to prepare environmentally friendly biodegradable materials. Cereal beta-glucans are molecules of interest in different fields, including the food packaging industry. Whilst the grain as raw material is reasonably inexpensive, the extraction and purification of b-glucans involve lengthy procedures and high cost. This work describes a simple method for the simultaneous extraction of beta-glucan and protein polymers from barley to prepare biodegradable films. Physical, mechanical, thermal and barrier properties of the films were investigated and compared with a reference film. This work demonstrates that films with high stiffness, high thermal stability, decreased water solubility, and reduced water vapour permeability, can be obtained by manipulating the extraction medium. The results show that such enhanced properties result from the formation of a strong structural network established through physical and chemical interactions between the protein and beta-glucan polymer chains. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available