Comparative properties of Pea protein and wheat gluten films. Influence of various plasticizers and aging - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Book Sections Year : 1998

Comparative properties of Pea protein and wheat gluten films. Influence of various plasticizers and aging

Abstract

Gluten of gliadin films exhibited higher mechanical properties than pea protein films, especially for strain. In all cases, a major plasticizer-type effect was noted, particularly during aging. These differences in behavior were related to the protein structure inside the films, as investigated by FTIR.
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Dates and versions

hal-02837317 , version 1 (07-06-2020)

Identifiers

  • HAL Id : hal-02837317 , version 1
  • PRODINRA : 443626

Cite

J. Guegnen, Gérard Viroben, Jacky Barbot, Muriel Subirade. Comparative properties of Pea protein and wheat gluten films. Influence of various plasticizers and aging. Plant proteins from European crops, Springer;INRA Editions;Berlin (DEU);Paris, 1998, 978-3-662-03722-5. ⟨hal-02837317⟩

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