Development and physical properties of film of wheat gluten cross-linked by transglutaminase

  • Wang Jinshui
  • Zeng Yuwei
  • Zhao Mouming


Films were developed from the modified wheat glutens by microbial transglutaminase (MTGase, [E/S]=10u/g, 15u/g and 20u/g) in order to improve physical and barrier properties of the films. Glycerol was used as a plasticizer. The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability (WVP), and a higher tensile strength (TS) than the native gluten films. When the modified gluten films by different concentrations of MTGase are immersed in water at 25°C, their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the control gluten films. Moreover, an addition of glycerol as plasticizer greatly modified water vapor barrier and mechanical properties of the films.

Key words

wheat gluten microbial transglutaminase barrier properties tensile strength elongation at break 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. [1]
    Gennadios A, Weller C L. Edible Films and Coating From Wheat and Corn Proteins.Food Technol., 1990, 44 (10): 63–69Google Scholar
  2. [2]
    Payne P I, Nightingale M A, Krattiger A F, Holt L M. The Relationship Between HMW Glutenin Subunit Composition and the Breadmaking Quality of British-grown Wheat Varieties.Journal of the Science of Food and Agriculture, 1987, 40, 51–65CrossRefGoogle Scholar
  3. [3]
    Shewry P R, Halford N G, Tatham A S. High Molecular Subunits of Wheat Glutenin.Journal of Cereal Science, 1992, 15: 105–120CrossRefGoogle Scholar
  4. [4]
    Payne P I, Law C N, Mudd E E. Control by Homologous Group 1 Chromosomes of the High-molecular-weight Subunits of Glutenin, a Major Protein of Wheat Endosperm.Theor. Appl. Genet., 1980, 58: 113–120CrossRefGoogle Scholar
  5. [5]
    Bietz J A, Wall J S. Wheat Gluten Subunits: Molecular Weights Determined by Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresis.Cereal Chemistry, 1972, 49, 416–430Google Scholar
  6. [6]
    Belton P S. On the Elasticity of Wheat Gluten.Journal of Cereal Science, 1999, 29: 103–107CrossRefGoogle Scholar
  7. [7]
    Shewry P B, Tatham A S, Forde J, Miflin B J, Kasarda D D. The Primary Structures, Conformations and Aggregation Properties of Wheat Gluten Proteins. Gluten Protein. In:Proceedings of the 2nd International Workshop on Gluten Proteins, May 1–3, 1984, Wageningen. The Netherlands, 1984: 51–58Google Scholar
  8. [8]
    Krull L H, Inglet G E. Industrial Uses of Gluten.Cereal Science Today, 1971, 16: 132–236, 261Google Scholar
  9. [9]
    Shewry P R, Miles M J, Tatham A S. The Prolamin Storage Proteins of Wheat and Related Cereals.Prog. Biophis Mol. Biol., 1994, 61: 37–59Google Scholar
  10. [10]
    Gennadios A, Weller C L, Testin R F. Modification of Physical and Barrier Properties of Edible Wheat Gluten-based Films.Cereal Chem., 1993, 70: 426–429Google Scholar
  11. [11]
    Gontard N, Duchez C, Cuq J L, Guilbert S. Edible Composite Films of Wheat Gluten and Lipids: Water Vapor Permeability and Other Physical Properties.Int. J. Food Sci. Technol., 1994, 29: 39–50Google Scholar
  12. [12]
    Ali Y, Ghorpade V M, Hanna M A. Properties of Thermally-treated Wheat Gluten Films.Ind. Crops Prod., 1997, 6: 177–184CrossRefGoogle Scholar
  13. [13]
    Roy S, Gennadios A, Weller C L, Testin R F. Water Vapor Transport Parameters of a Cast Wheat Gluten Film.Ind. Crops Prod., 2000, 11: 43–50CrossRefGoogle Scholar
  14. [14]
    Gontard N, Guilbert S. Food Packaging and Preservation, Mathlouti M (Ed) Blackie Academic and Profession, Glasgow, 159–181Google Scholar
  15. [15]
    Kato A, Wada T, Kobayashi K, Seguro K, Motoki M. Ovomucin-food Protein Conjugates Prepared Through the Transglutaminase Reaction.J. Agric. Biol. Chem., 1991, 55: 1027–1031Google Scholar
  16. [16]
    Gontard N, Guilbert S, Cuq J L. Edible Wheat Gluten Films: Influence of the Main process Variables on Film Properties using Response Surface Methodology.J. FoodSci., 1992, 57 (1): 190–195, 199Google Scholar
  17. [17]
    Pilar H M, Antonis K, Perry K W, Rafael G. Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions.J. Agric. Food Chem., 2003, 51: 7647–7654CrossRefGoogle Scholar
  18. [18]
    Shewry P R, Tatham A S. Disulphide Bonds in Wheat Gluten Proteins.Journal of Cereal Science, 1997, 25: 207–227CrossRefGoogle Scholar
  19. [19]
    McHugh T H, Krochta J M. Permeability Properties of Edible Films. In:Edible Coatings and Film to Improve Food Quality. Krochta J M, Baldwin E A, Nisperos-carriedo M (Ed.), 1994, 139–187. Technolomic Publishing Co., Inc., Lancaster, BaselGoogle Scholar
  20. [20]
    Gontard N, Guilbert S, Cuq J L. Water Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Dilm.J. Food Sci., 1993, 58: 206–210CrossRefGoogle Scholar
  21. [21]
    Josiane I M, Bernard B, Gerard B. Bilayer Films Composed of Wheat Gluten and Functionalized Polyethylene: Permeability and Other Physical Properties.Polymer Bulletin, 1999, 43: 441–448CrossRefGoogle Scholar
  22. [22]
    Cornec M, Ponpineau Y, Lefebvre J. Characterization of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis Inshear.J. Cereal Sci., 1994, 19: 131–139CrossRefGoogle Scholar
  23. [23]
    Siew DCW, Heilmann C, Easteal A J, conney R P. Solution and Films Properties of Sodium Caseinate/Glycerol and Sodium Caseinate/Polyethylene Glycerol Edible Coating Systems.J. Agric. Food Chem., 1999, 47: 3432–3440CrossRefGoogle Scholar
  24. [24]
    Wall J S, Beckwith A C. Relationship between Structure and Rheological Properties of Gluten Protein.Cereal Sci. Today, 1969, 14: 16–19Google Scholar
  25. [25]
    Larre, C, Deshayes G, Lefebvre J, Popineau Y. Hydrated Gluten Modified by a Transglutaminase.Nahrug/Food. 1998, 42 (3/4): 155–157CrossRefGoogle Scholar

Copyright information

© Wuhan University of Technology 2005

Authors and Affiliations

  1. 1.College of Food and BioengineeringSouth China University of TechnologyGuangzhouChina
  2. 2.The Faculty of Food EngineeringHenan University of TechnologyZhengzhouChina
  3. 3.School of Foreign LanguageHubei University of TechnologyWuhanChina

Personalised recommendations