The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten
نویسندگان
1 MSc graduate, Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
doi
10.22101/JRIFST.2017.02.26.008چکیده
The effects of hydroxypropyl cellulose (HPC) on oxygen and water vapour permeability and mechanical properties of gluten-containing glycerol (10 and 20 wt% gluten) at different relative humidity (RH= 32, 52 and 75%) were studied.Water vapour permeability (WVP) has been measured using a vial coated by a film. Oxygen transmission rate (OTR) of a film was determined from measurement of peroxide value for a definite amount of oil in a vial and coated by a film. Mechanical properties were measured using a tensile machine. Microstructure and structure of the films were investigated by scanning electron microscopy (SEM) and infrared spectroscopy (FTIR), respectively. Results showed that WVP of all films increased with the increase of relative humidity (P<0.05).The amounts of water vapor permeability for the gluten-HPC-glycerol film increased with increasing glycerol concentration (P<0.05). Oxygen permeability for gluten-glycerol (containing 20 wt% glycerol) and gluten-HPC-glycerol films (containing 10 wt% of glycerol) were smaller than other films, in relative humidity of 32% and 52% (P<0.05). Tensile strength of the films increased with an increase in HPC, whereas their amounts decreased with an increase in glycerol (P<0.05). The percentage of elongation for the films increased with an increase in glycerol.
