PREPARATION OF EDIBLE FILMS FROM GLUTEN OF SOME LOCAL WHEAT VARIETIES AND STUDY THERE MECHANICAL AND BARRIER PROPERTIES

A. Sahi, Ali; M. Ali, Raodah; M.M. Al -Ansari, Batool

doi:10.33762/bagrs.2011.57185

	PREPARATION OF EDIBLE FILMS FROM GLUTEN OF SOME LOCAL WHEAT VARIETIES AND STUDY THERE MECHANICAL AND BARRIER PROPERTIES
Basrah Journal of Agricultural Sciences
Article 11, Volume 24, Issue 2, 2011, Pages 163-176 PDF (0 K)
DOI: 10.33762/bagrs.2011.57185
Authors
Ali A. Sahi; Raodah M. Ali; Batool M.M. Al -Ansari
Abstract
This study includes doing chemical,physical tests on five kinds of local wheat's (Ashur, Adnania 1, Eba’e 95, Tamooz 2 and Abu Greib 3). The results of chemical and physical tests on wheat and flour showed the highest protein and fat percentage were in Ashur class 14.90% and 1.82% respectively . it was noticed the raise of dry and wet gluten 10.80% and32.50% and weight of athousand kernels 34gr and pelshanke test 165 minute in Ashur class.Simple films of manyconcentration of gluten , glycerol ,absolute ethanol and different concentration of pH were prepared from Ashur wheat flour, and they were distingwished by transparency ,lackness of taste and odour and its colour is light yellowish ,flexible ,and soft touch. The thickness of the film is between 0.09 – 0.15 mm .Water vapour permeability were different according to the concentration of the materials that make the solution of the film and it were between 2.00 – 4.43 gm• mm/ m2 h .k pascal .Solubility of simple gluten film in water were about 20.30 -34.39 % where as it’s solubility in 1N HCl were 24.26 – 46.64 % .The tensile strength of simple wheat gluten film were about 2.63 – 4.87 Mega pascal ,where as its percentage elongation at break were about 15.21–43.25%.
Keywords
wheat gluten; Edible films; Permeability

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