☆ 4.7 Article

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

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

Biodegradation behavior and digestive properties of starch-based film for food packaging - a review

Chun-Yan Su et al.

Summary: Non-degradable plastic is a serious problem for the environment, leading to the development of biodegradable food packaging materials. Starch-based film has emerged as a promising alternative, offering excellent physicochemical properties and desired degradation characteristics. This review summarizes the degradation behavior of starch-based film in different environments, discusses the physicochemical properties during degradation, and analyzes factors affecting the digestibility of starch-based edible film. The future application and trend of biodegradable starch-based film in food packaging are also proposed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

添加到收藏夹

Review Food Science & Technology

A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Vindya Thathsaranee Weligama Thuppahige et al.

Summary: This paper discusses the approaches of developing biodegradable food packaging and the framework of converting agro-industrial waste into biodegradable packaging matrices. It critiques the approaches and valorization of agro-industrial waste in biodegradable food packaging. An overview of commonly used biodegradable food packaging materials is provided, and the potential use of agro-industrial waste-based materials is highlighted. The study emphasizes the vital necessity of growing awareness about agro-industrial waste as biodegradable food packaging materials through this comprehensive review.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

添加到收藏夹

Article Chemistry, Applied

Characterization and in vitro antimicrobial study of soy protein isolate films incorporating carvacrol

Ran Tao et al.

Summary: The study evaluated the effects of incorporating carvacrol in soy protein isolate (SPI) films, showing that carvacrol can reduce resistance and rigidity of SPI films and increase their extensibility. Changes in protein secondary structure and release kinetics were observed, with glycerol promoting carvacrol release from the films. Films containing >= 2% carvacrol exhibited high antimicrobial activities against Listeria grayi in vapor phase, suggesting potential use in active packaging for food safety improvements.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid

Mengxue Dong et al.

Summary: The study modified wheat gluten protein (WGP) films by combining with different edible components to improve their physical properties. Adding different components can enhance the thermal stability, physical strength, smoothness, water resistance, and UV resistance of the films.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Effect of Plasticizers on the Properties of Potato Flour Films

Shao-xiang Guo et al.

Summary: Different plasticizers were found to significantly affect the mechanical properties, transparency, and water resistance performance of potato flour films. Ethylene glycol plasticized films showed the highest tensile strength and lowest elongation at break, while xylitol, sorbitol, ethylene glycol, and glycerol plasticized films were the most transparent. Films with PEG200 and urea had higher moisture content and water vapor permeability, while PEG400 and propylene glycol plasticized films showed differences in water solubility and water contact angle. Plasticizer type played a crucial role in improving the properties of potato flour films.

STARCH-STARKE (2022)

添加到收藏夹

Article Engineering, Multidisciplinary

Antimicrobial, UV blocking, water-resistant and degradable coatings and packaging films based on wheat gluten and lignocellulose for food preservation

Yian Chen et al.

Summary: This study introduces a natural-derived bio-nanocomposite based on wood powder and wheat gluten for food preservation. The material demonstrates excellent preservation performance, multifunctionality, low cost, and degradation ability, making it a promising solution for food preservation with environmental benefits.

COMPOSITES PART B-ENGINEERING (2022)

添加到收藏夹

Article Chemistry, Applied

Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Yanfei Wang et al.

Summary: This study investigates the impact of hydroxypropyl substitution degree and blending with hydroxypropyl starch on the structure and film performance of hydroxypropyl methylcellulose (HPMC) hydrocolloids. It is found that hydroxypropylation enhances gelation and film-forming of HPMC, but reduces the mechanical properties of the films. The compatibility between HPMC and HPS, as well as the hydroxypropy groups content, affect the morphology and rheological properties of the blends. With higher levels of hydroxypropy substitution, blend films exhibit denser structure, better oxygen barrier property, and appropriate mechanical properties.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Preparation of corn starch/rock bean protein edible film loaded with D-limonene particles and their application in glutinous rice cake preservation

Songming Luo et al.

Summary: Glycerol hydrogenated rosin and D-limonene micro-particles were prepared by electrostatic spray method and used to prepare an edible film. The film exhibited good thermal and mechanical properties, and could prolong the shelf life of food.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

添加到收藏夹

Article Chemistry, Applied

Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

Eda Yildiz et al.

Summary: This study showed that gallic acid incorporation and homogenization method affect the physicochemical characteristics of pea flour based active films, and the films exhibit good inhibitory effects on lipid oxidation.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Food Science & Technology

Wheat noodles enriched with A-type and/or B-type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle-making process

Jing Hong et al.

Summary: This study found that adding BS in the noodle-making process has effects on the physicochemical or edible quality of dough sheet and noodle samples, mainly enhancing the formation and aggregation of gluten network, and increasing cooking yield.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Optimization of wheat flour by product films: A technological and sustainable approach for bio-based packaging material

Bianca Peron-Schlosser et al.

Summary: This study demonstrated the feasibility of producing sustainable and biodegradable packaging films using the byproduct of wheat milling, glue flour (GF). The properties of the films were mainly influenced by the type of plasticizer and concentration of GF. The casting technique used in the study provides valuable insights for potential scale-up production.

JOURNAL OF FOOD SCIENCE (2021)

添加到收藏夹

Article Chemistry, Applied

In vitro and in vivo digestibility from bionanocomposite edible films based on native pumpkin flour/plum flour

Tomy J. Gutierrez

Summary: The study showed that the concentration of pumpkin flour matrix and natural filler significantly affected the properties of edible films, potentially leading to the redefinition of resistant starch classification. The addition of natural nanofiller had varying plasticizing effects on edible films at different concentrations, without significantly impacting their digestibility.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

Loleny Tavares et al.

Summary: The study showed that the complex coacervation of positively charged chitosan and negatively charged whey protein isolate led to the formation of composite films with higher tensile strength, lower deformation, and improved water vapor permeability compared to mono-component films. The incorporation of chitosan also resulted in a decrease in equilibrium moisture content of the composite films, which exhibited homogeneous structure, color transparency, and desirable properties for food applications and packaging technology.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch

Hanbin Xu et al.

Summary: The study found that gluten and its hydrolysates decreased wheat starch digestibility by inhibiting the activity of α-amylase and interacting with starch through hydrogen bonding. Additionally, hydrolyzed gluten GH-1 displayed a greater inhibitory effect and stronger interaction with starch than other gluten/hydrolysates, indicating a significant impact on starch digestibility.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Food Science & Technology

The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products

Qian Xiao et al.

Summary: This study investigated the influence of Maillard reaction and thermal degradation on the structure and characteristics of hydrolyzed rice dreg protein, finding that the grafting degree of MRPs reached a maximum at 90 min and all amino acids content decreased with extended reaction time, resulting in enhanced antioxidant activity.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Effects of soy protein isolate on mechanical and hydrophobic properties of oxidized corn starch film

Chenglong Liu et al.

Summary: The study focused on improving the mechanical properties and moisture barrier of oxidized corn starch (OS) film by incorporating soy protein isolate (SPI) at different ratios and pH values. The increase in SPI ratio and pH led to reduced moisture content and improved moisture barrier, as shown by lower water vapor permeability and higher contact angle. The blended films exhibited denser microstructures and smoother surfaces at higher pH values, suggesting interference with the intermolecular interaction of OS by SPI.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Review Food Science & Technology

Bio-sourced polymers as alternatives to conventional food packaging materials: A review

Saurabh Sid et al.

Summary: Bio-sourced packaging materials are emerging as an alternative to conventional polymers, with natural feedstock-based biopolymers economically competitive due to their wide availability, easy processing, biodegradability, and good mechanical properties. Bio-based polyesters offer diverse alternatives with varying degrees of biodegradability. However, bio-based drop-in plastics remain the market leader for their excellent physical properties, cost-effectiveness, and durability.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Review Chemistry, Applied

Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectives

Meng Ma et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Chemistry, Applied

An insight into starch slowly digestible features enhanced by microwave treatment

Nannan Li et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Chemistry, Applied

Thermoresponsive systems composed of poloxamer 407 and HPMC or NaCMC: mechanical, rheological and sol-gel transition analysis

Jessica Bassi da Silva et al.

CARBOHYDRATE POLYMERS (2020)

添加到收藏夹

Article Materials Science, Multidisciplinary

Enhanced dielectric and capacitive performance in polypropylene/poly (vinylidene fluoride) binary blends compatibilized with polydopamine

Yuanping Xu et al.

MATERIALS & DESIGN (2020)

添加到收藏夹

Article Polymer Science

Effect of morphology on shear viscosity for binary blends of polycarbonate and polystyrene

Yuki Tanaka et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging

Kedpraveen Huntrakul et al.

FOOD PACKAGING AND SHELF LIFE (2020)

添加到收藏夹

Article Food Science & Technology

Effect of glutathione on gelatinization and retrogradation of wheat flour and starch

Lunan Guo et al.

JOURNAL OF CEREAL SCIENCE (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films

Sneh Punia et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Development and characterization of a hydroxypropyl starch/zein bilayer edible film

Xia Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Environmental Sciences

Ensuring sustainability in plastics use in Africa: consumption, waste generation, and projections

Joshua O. Babayemi et al.

ENVIRONMENTAL SCIENCES EUROPE (2019)

添加到收藏夹

Review Food Science & Technology

Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

Jalal Sadeghizadeh-Yazdi et al.

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2019)

添加到收藏夹

Article Food Science & Technology

Properties of flour films as affected by the flour's source and particle size

Antonios Drakos et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films

Xiaoyong Song et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

添加到收藏夹

Editorial Material Engineering, Environmental

A call for Canada to move toward zero plastic waste by reducing and recycling single-use plastics

Tony R. Walker et al.

RESOURCES CONSERVATION AND RECYCLING (2018)

添加到收藏夹

Article Chemistry, Analytical

FT-IR and FT-Raman study of hydrogen bonding in p-alkylcalix[8]arenes

V. L. Furer et al.

VIBRATIONAL SPECTROSCOPY (2018)

添加到收藏夹

Article Agricultural Engineering

On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch

Yanfei Wang et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

添加到收藏夹

Article Engineering, Environmental

Films Made by Blending Poly(ε-Caprolactone) with Starch and Flour from Sagu Rhizome Grown at the Venezuelan Amazons

Tomy J. Gutierrez et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2017)

添加到收藏夹

Article Chemistry, Applied

Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch

Carolina Galarza Vargas et al.

FOOD HYDROCOLLOIDS (2017)

添加到收藏夹

Article Agricultural Engineering

Relationships between wheat flour baking properties and tensile characteristics of derived thermoplastic films

Paolo Benincasa et al.

INDUSTRIAL CROPS AND PRODUCTS (2017)

添加到收藏夹

Review Environmental Sciences

International policies to reduce plastic marine pollution from single-use plastics (plastic bags and microbeads): A review

Dirk Xanthos et al.

MARINE POLLUTION BULLETIN (2017)

添加到收藏夹

Article Food Science & Technology

Jet milling effect on wheat flour characteristics and starch hydrolysis

Georgios Angelidis et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

添加到收藏夹

Article Engineering, Environmental

Tensile Behavior of Thermoplastic Films from Wheat Flours as Function of Raw Material Baking Properties

Debora Puglia et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2016)

添加到收藏夹

Article Engineering, Multidisciplinary

Morphology and properties of thermal/cooling-gel bi-phasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch

Yanfei Wang et al.

COMPOSITES PART B-ENGINEERING (2016)

添加到收藏夹

Article Food Science & Technology

Characterisation of composite edible films based on wheat starch and whey-protein isolate

Ewelina Basiak et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

添加到收藏夹

Article Chemistry, Applied

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart Heyman et al.

FOOD HYDROCOLLOIDS (2014)

添加到收藏夹

Article Engineering, Chemical

Properties of wheat starch film-forming dispersions and films as affected by chitosan addition

J. Bonilla et al.

JOURNAL OF FOOD ENGINEERING (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effect of Gluten on Pasting Properties of Wheat Starch

Chen Jian-sheng et al.

AGRICULTURAL SCIENCES IN CHINA (2010)

添加到收藏夹

Article Chemistry, Applied

Microstructure and optical properties of sodium caseinate films containing oleic acid-beeswax mixtures

Maria Jose Fabra et al.

FOOD HYDROCOLLOIDS (2009)

添加到收藏夹

Article Chemistry, Applied

Gel formation in mixtures of amylose and high amylopectin potato starch

FE Ortega-Ojeda et al.

CARBOHYDRATE POLYMERS (2004)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.