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Abstract
Two types of wheat flour C1 (high-content gluten) and C2 (low-content gluten) were used for gluten extraction, and the gluten was used to fabricate edible films. The dry and wet gluten content of C1 is higher than that of C2. The extraction solvents are water, water/ethanol (1:1, v/v), and 2% NaCl solution. The extraction time is 7, 14, and 21 minutes. The quantity of glycerol used for film formation is 3, 4, 5, 6, and 7 g. The results show that the 2% NaCl solution with a wash time of 21 minutes provides gluten with the highest purity. The tensile strength decreases from 1.630 to 0.628 g/mm2, and the elongation increases from 4.32 to 22.14% with the increasing quantity of glycerol. The film fabricated from C1 has a higher puncture strength than that from C2. When the glycerol quantity increases, the puncture strength decreases, while the rate of evaporation increases. The film fabricated from C1 has lower water and HCl solubility than that fabricated from C2. The gluten content has a significan tinfluence on the tensile strength, elongation, water vapor permeability, puncture strength, and solubility in the HCl solution and water of the membrane fabricated from wheat flour.
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