Study on Modification of Edible Wheat Gluten Membrane

Abstract

Abstract: Several important property parameters of the wheat gluten membrane were studied and tested by adding the cross-linking reagent CaCl2 while the optimum conditions were got by multiple scoring method. The experiment results showed that the optimum comprehensive score of the membrane is 120.99 when the concentration of CaCl2 is 0.67%. In these conditions, TS is increased by 13.4% and WVP is decreased by 7.3% so that the mechanical property of the membrane is improved evidently. The mechanicd property can be improved by cross-linking method, a new way to study and apply the wheat gluten membrane.

Key words: wheat gluten, the wheat gluten membrane, CaCl, 2modificate

LI Meng-qin,ZHANG Jian,REN Hong-tao,LI Chao,AN Xiao-qiong. Study on Modification of Edible Wheat Gluten Membrane[J]. FOOD SCIENCE, 2006, 27(12): 175-178.

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Study on Modification of Edible Wheat Gluten Membrane

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