Abstract: The effect of film-forming solution concentration on the properties of methylcellulose (MC)/wheat gluten (WG) edible complex film was studied. The results showed that the tensile strength (TS) and oxygen barrier of the edible film were increased with increasing film solution concentration. The break elongation rate (E) and transparency (T) were decreased as the film-forming solution concentration rose. The water vapor permeability (WVP) exhibited an initial reduction and then increase as a result of the increase of the film solution concentration. The lowest WVP was observed at the film solution concentration of 50 g/L.  Edible films formed at each of the concentration levels investigated could dissolve in water and the appropriate concentration level was 50 g/L.

Key words: edible film, methyl cellulose, wheat gluten, property