Date of this Version
Edible films were produced from wheat gluten-based film-forming solutions. One film was produced as a control. Other types came from subjecting control films to three different soaking treatments. Three additional films were also produced by modifying the control film-forming solution. For all films, selected physical properties and permeability to water vapor and oxygen were measured. Comparisons indicated possible ways to improve the control film. All films were good oxygen barriers but limited water vapor barriers. Films containing hydrolyzed keratin had lower oxygen permeability (83%) and lower water vapor permeability (23%). Films containing mineral oil had lower water vapor permeability (25%). Films soaked in calcium chloride solution and in buffer solution at the isoelectric point of wheat gluten had higher tensile strength (47 and 9%, respectively) and lower water vapor permeability (14% and 13%, respectively). Addition of a reducing agent increased tensile strength (14%). Soaking in lactic acid solution did not improve the standard film properties.