FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (5): 70-75.

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Study on Edible Wheat Protein-based Films by Response Surface Methodology

 LIANG  Gui-Zhao, BIAN  Ke   

  1. The Faculty of Food Science and Engineering, Zhengzhou Institute of Technology
  • Online:2004-05-15 Published:2011-10-24

Abstract: The effects of gluten concentration, glycerol concentration, pH of the film-forming solution and temperature of heat-treatment on various film properties were studied by Response Surface Methodology. The results showed that glycerolconcentration, pH and their interactive function had strong effects on tension strength and elongation of protein films. Watervapor permeability of protein films was evidently influenced by glycerol concentration, temperature, gluten concentration andinteractive effects between glycerol concentration and temperature. At the same time, effects of gluten concentration, glycerolconcentration, pH, temperature and their interaction on oxygen permeability of protein films were obvious.

Key words: response surface methodology, edible wheat protein films, analysis