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12 results on '"Jean-Louis Cuq"'

1. Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology

Author

Stéphane Guilbert, Jean-Louis Cuq, Nathalie Gontard, Université de Montpellier (UM), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
Matériau de conditionnement, Wheat gluten, 02 engineering and technology, chemistry.chemical_compound, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, blé, Organic chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Response surface methodology, Solubility, ComputingMilieux_MISCELLANEOUS, Propriété physicochimique, chemistry.chemical_classification, Perméabilité, Ethanol, Aqueous solution, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, 040401 food science, Gluten, méthode, [CHIM.POLY]Chemical Sciences/Polymers, Q80 - Conditionnement, chemistry, Chemical engineering, Permeability (electromagnetism), Propriété mécanique, Scientific method, Propriété optique, 0210 nano-technology, Food Science
Abstract

An edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology. pH and ethanol concentration had strong interactive effects on film opacity, water solubility and water vapor permeability. A simultaneous variation of ethanol concentration and pH between 32.5% ET, pH 4 and 45% ET, pH 2 resulted in homogeneous and transparent film with relatively low water solubility. The lowest water vapor permeability would be expected with 20% ethanol concentration and pH 6. Mechanical properties were mainly affected by gluten concentration and pH. The most resistant film was obtained at high gluten concentration (12.5%) and pH 5.

Published
1992
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2. Iron fortification of skim milk. Mineral and 57Fe Mössbauer study

Author

Marie Dobenesque, Arjen Bot, Sana Raouche, Jean-Louis Cuq, Sébastien Naille, Jean-Claude Jumas, Sylvie Marchesseau, Institut Charles Gerhardt Montpellier - Institut de Chimie Moléculaire et des Matériaux de Montpellier (ICGM ICMMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC), Laboratoire des Agrégats Moléculaires et Matériaux Inorganiques (LAMMI), and Centre National de la Recherche Scientifique (CNRS)-Université Montpellier 2 - Sciences et Techniques (UM2)

Subjects
casein micelles, food.ingredient, 030309 nutrition & dietetics, Carbonation, Applied Microbiology and Biotechnology, Chloride, Ferrous, iron(iii), 03 medical and health sciences, chemistry.chemical_compound, acidification, food, physicochemical characterization, Casein, Skimmed milk, medicine, Chelation, Food science, isomer-shift, 0303 health sciences, complexes, 0402 animal and dairy science, 04 agricultural and veterinary sciences, [CHIM.MATE]Chemical Sciences/Material chemistry, stability, Phosphate, chilled storage, beta-casein, 040201 dairy & animal science, cations, chemistry, Ferric, Food Science, medicine.drug, Nuclear chemistry
Abstract

International audience; Reconstituted skim milk was fortified at 2, 5, 10 and 20 mmol Fe kg(-1) with ferric and ferrous chloride iron with or without reversible acidification by injection of CO2 under pressure. Carbonation improved transfer of iron from the soluble to the colloidal phase and accelerated ferrous iron oxidation. Fe-57 Mossbauer spectra of the freeze-dried casein micelles collected by centrifugation demonstrated that iron is present in a distorted octahedral coordination and is chelated by phosphate rather than citrate. Milk iron fortification induced several changes in the mineral component of the casein micelles, which are explained by the formation of a tertiary complex: inorganic phosphate-iron-organic phosphate.

Published
2009
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3. Stability of casein micelle subjected to reversible CO2 acidification: impact of holding time and chilled storage

Author

Sana Raouche, Sylvie Marchesseau, Arjen Bot, Marie Dobenesque, Jean-Louis Cuq, A. Lagaude, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Unilever

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, Carbonation, chemistry.chemical_element, REVERSIBLE ACIDIFICATION, Calcium, Applied Microbiology and Biotechnology, Micelle, Neutralization, BUFFERING PROPERTIES, 0404 agricultural biotechnology, fluids and secretions, Casein, Zeta potential, Coagulation (water treatment), CASEIN MICELLE STABILITY, Chromatography, Chemistry, 0402 animal and dairy science, Food preservation, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, ACID GELATION, CO2, Food Science
Abstract

Correspondance: sraouche@univ-montp2.fr; International audience; Casein micelle stability and reactivity were assessed on milk subjected to reversible acidification by carbonation. Pressurised CO2 was injected at 4 degrees C, leading to controlled acidification from 6.63 +/- 0.02 to a target pH (5.5 or 5.2). After holding the pressurised milk under these conditions for 15 or 60 min, the pressure was released and the milk pH returned to its initial value under stirring and vacuum degassing. Upon CO, treatment, calcium and protein partition, zeta potential and size of casein micelles were restored directly after nentralisation. The rheological properties of the gel obtained by acid coagulation Of CO2-treated milk did not change as a result of carbonation. Micelle hydration increased after neutralisation and during storage. Milk buffering capacity in the pH range of 4.5-5.5 decreased after neutralisation of milk acidified by carbonation, but increased during chilled storage of this milk. Holding time of carbonated milk at low pH was found to have no impact on the physicochemical characteristics of casein micelles and the rheological properties of the gel obtained by acid coagulation of this milk

Published
2007
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4. Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

Author

Lucie Fernandez, Jean-Louis Cuq, A. Lagaude, Sylvie Marchesseau, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Flocculation, Chromatography, Chemistry, [SDV.BA]Life Sciences [q-bio]/Animal biology, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, law.invention, Characterization (materials science), 0404 agricultural biotechnology, Optical microscope, Clotting time, law, Microscopy, Coagulation (water treatment), Rennet, Microscopic method, Food science, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Optical microscopic observation of the coagulation of rennet-treated milk was performed using a conventional light microscope under standardized conditions. The microscopic images, i.e., number and average area of milk aggregates, were analyzed using Optiscan software. The evolution of the latter parameters was followed as a function of the rennet coagulation time of milk. The curves presented two inflection points which correlated with the rennet flocculation time and the rennet clotting time values, as determined by reference methods. These relationships were validated on milk supplemented with different concentrations of calcium (5.0–7.5 m m ) and subjected to varying temperatures for rennet coagulation (22.5–40°C). This optical microscopic method with associated image analysis software allowed (i) the observation of structural changes occurring during gel formation, even at low magnification (200X) and (ii) the determination of the rennet flocculation and clotting times.

Published
2004
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5. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers

Author

Stéphane Guilbert, Jean-Louis Cuq, Bernard Cuq, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Sucrose, Plasticizer, 04 agricultural and veterinary sciences, 02 engineering and technology, General Chemistry, 021001 nanoscience & nanotechnology, 040401 food science, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Water vapor permeability, Glycerol, Organic chemistry, Sorbitol, Solubility, 0210 nano-technology, General Agricultural and Biological Sciences, Myofibril, Protein network
Abstract

Myofibrillar protein-based films were developed from a film-forming solution based on fish mince. Glycerol, sorbitol, or sucrose was incorporated as plasticizer at various concentrations. The increase in film solubility in water with plasticizer content reflect plasticizer solubility in water. Solubility in water of protein network is not significantly affected by plasticizer concentration whatever the plasticizer. On the other hand, plasticization of myofibrillar protein-based films induced large decreases in film strength and elasticity and increases in deformation properties and water vapor permeability. No significant difference was observed in variations of functional properties as a function of plasticizer type when plasticizers were introduced at the same molecular contents, due to the structural similarities between glycerol, sorbitol, and sucrose. Keywords: Biopackaging; myofibrillar proteins; plasticizer; functional properties

Published
1997
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6. Rheological models for the mechanical properties of myofibrillar protein-based films

Author

Stéphane Guilbert, Bernard Cuq, Jean Louis Cuq, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Modèle, Materials science, Matériau de conditionnement, Mineralogy, 02 engineering and technology, engineering.material, 0404 agricultural biotechnology, Rheology, Q02 - Traitement et conservation des produits alimentaires, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Composite material, Elastic modulus, Biopolymère, Propriété rhéologique, Relaxation (NMR), Fibre musculaire, 04 agricultural and veterinary sciences, General Chemistry, 021001 nanoscience & nanotechnology, 040401 food science, Produit alimentaire, Produit à base de poisson, Creep, Q80 - Conditionnement, Propriété mécanique, Propriété technologique, Fracture (geology), engineering, Protéine animale, Biopolymer, 0210 nano-technology, General Agricultural and Biological Sciences, Myofibril, Parallel array
Abstract

A phenomenological rheological model was developed to describe the molecular interactions and predict the mechanical properties of fish myofibrillar protein-based films, irrespective of their thickness. The model was built of a parallel array of Maxwell and elastic elements in which a fracture element was introduced. The total number of parallel branches was directly correlated with the most characteristic dimension of the samples, i.e., the film thickness. The rheological parameters (α, elastic modulus, and viscosity coefficient) were determined from numerous experimental data sets and appeared to be independent of thickness. They could be used to characterize the molecular interactions in the films. These parameters were only sensitive to the type of data used for calculations (force−deformation, relaxation, or creep) and to the range of experimental conditions applied to obtain these data. The model successfully predicted force−deformation−time relationships for these biopolymer-based films. Keywords: ...

Published
1996
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7. Stability of myofibrillar protein-based biopackagings during storage

Author

Nathalie Gontard, Stéphane Guilbert, Jean-Louis Cuq, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
0106 biological sciences, Sucrose, Stockage, 01 natural sciences, chemistry.chemical_compound, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Browning, Food science, Solubility, CONDITION DE STOCKAGE, Biopolymère, Aqueous solution, Chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, humanities, Produit à base de poisson, Q80 - Conditionnement, Biochemistry, saccharose, Protéine animale, Water vapor, Matériau de conditionnement, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, Vapeur d'eau, 010608 biotechnology, Relative humidity, Perméabilité, Solubilité, Fibre musculaire, Plasticizer, Produit alimentaire, Permeability (electromagnetism), Propriété mécanique, Couleur, Food Science
Abstract

Fish myofibrillar protein-based films formulated with saccharose as a plasticizing agent were stored for several weeks under regulated temperatures and relative humidities. Solubility in water, water vapour permeability and mechanical properties remained constant for 8 weeks at 20°C and 58.7% relative humidity. A slight yellow colour was the only modification observed. This colour modification, which could be associated with nonenzymatic browning reactions, was characterized as a function of time, temperature, relative humidity and plasticizer type. A regression model correlating the pertinent parameters was defined.

Published
1996
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8. Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

Author

Nathalie Gontard, Stéphane Guilbert, Jean-Louis Cuq, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Opacity, Matériau de conditionnement, 030309 nutrition & dietetics, [SDV]Life Sciences [q-bio], Mineralogy, Relaxation coefficient, Épaisseur, 03 medical and health sciences, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, Vapeur d'eau, Composite material, Solubility, Biopolymère, Perméabilité, 0303 health sciences, Chemistry, Intermolecular force, Fibre musculaire, 04 agricultural and veterinary sciences, 040401 food science, Produit alimentaire, Produit à base de poisson, Q80 - Conditionnement, Propriété mécanique, Propriété technologique, Protéine animale, %22">Fish , Elongation, Myofibril, Water vapor, Food Science
Abstract

Fish myofibrillar protein-based biopackagings were developed from a film-forming solution cast on plates. Film thickness was modulated by variations in “apparent thickness” of the cast solution to evaluate effects on the main functional properties. The thickness variations seemed to have no influence on optical properties (apparent opacity) or on percent solubility in water. Study of mechanical properties revealed that elongation at break and relaxation coefficient were not dependent on film thickness, while force at break was directly proportional to film thickness. This could be interpreted by variations in the number of potential intermolecular interactions in the films. Analysis of water vapor transport showed that the biopackaging did not behave as an ideal material according to Fick's and Henry's laws.

Published
1996
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9. Water vapour permeability of edible bilayer films of wheat gluten and lipids

Author

Nathalie Gontard, Stéphane Guilbert, Sylvie Marchesseau, Jean-Louis Cuq, Université de Montpellier (UM), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Lab. Génie Biologique et Sciences des aliments, Unité de nutrition- département agroressources et procédés biologiques, Université Montpellier 2 - Sciences et Techniques (UM2), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
Materials science, 030309 nutrition & dietetics, Matériau de conditionnement, Industrial and Manufacturing Engineering, Beeswax, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, blé, Paraffin wax, Vapeur d'eau, Glycerol, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Lipid bilayer, ComputingMilieux_MISCELLANEOUS, chemistry.chemical_classification, 0303 health sciences, Perméabilité, Chromatography, Lipide, Bilayer, food and beverages, 04 agricultural and veterinary sciences, Monoglyceride, 040401 food science, Gluten, Produit alimentaire, Low-density polyethylene, [CHIM.POLY]Chemical Sciences/Polymers, chemistry, Chemical engineering, Q80 - Conditionnement, visual_art, visual_art.visual_art_medium, Food Science
Abstract

Summary Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m−2 mmHg−1 24h−1, which was less than that obtained with low density polyethylene.

Published
1995
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10. Edible packaging films based on fish myofibrillar proteins : formulation and functional properties

Author

Stéphane Guilbert, Jean-Louis Cuq, Bernard Cuq, Christian Aymard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
0106 biological sciences, Matériau de conditionnement, [SDV]Life Sciences [q-bio], Concentration effect, Biodégradation, 01 natural sciences, Viscosity, 0404 agricultural biotechnology, 010608 biotechnology, Ultimate tensile strength, ComputingMilieux_MISCELLANEOUS, Chromatography, poisson (aliment), Chemistry, Biomaterial, 04 agricultural and veterinary sciences, Protéine, Apparent viscosity, 040401 food science, Casting, Low-density polyethylene, Chemical engineering, Q80 - Conditionnement, Propriété mécanique, Degradation (geology), PROTEINE MYOFRIBRILLAIRE, Food Science
Abstract

Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film-forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film-forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein-based films, with tensile strength close to those of low density polyethylene films.

Published
1995
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11. Edible Wheat Gluten Films: Optimization of the Main Process Variables and Improvement of Water Vapor Barrier Properties by Combining Gluten Proteins with Lipids

Author

Stéphane Guilbert, Nathalie Gontard, Sylvie Marchesseau, Jean-Louis Cuq, Université Montpellier 2 - Sciences et Techniques (UM2), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie des Procédés et Sciences des Aliments, Yano T, Matsuno R, and Nakamura K

Subjects
Materials science, 030309 nutrition & dietetics, Water Vapor Permeability, Edible Film, Wheat gluten, Moisture permeability, 03 medical and health sciences, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Gluten Protein, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Response surface methodology, chemistry.chemical_classification, Response SurfaceMethodology, 0303 health sciences, Aqueous solution, nutritional and metabolic diseases, 04 agricultural and veterinary sciences, Gluten Proteins, 040401 food science, Gluten, Wheat Gluten, digestive system diseases, chemistry, Scientific method, Water vapor
Abstract

International audience; An edible wheat gluten film was developed and relationships between film-formation conditions and properties were studied using Response Surface Methodology. pH and ethanol concentration of film-forming solution had strong interactive effects on film water solubility and moisture permeability. Mechanical properties were affected by gluten concentration and pH. Various formulations and methods of fabricating films consisting of gluten and lipids were investigated.

Published
1994
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12. Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Author

Jean-Louis Cuq, Stéphane Guilbert, Nathalie Gontard, Université de Montpellier (UM), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
Glycérol, Conditionnement, Wheat gluten, Teneur en eau, Composite film, 02 engineering and technology, chemistry.chemical_compound, 0404 agricultural biotechnology, blé, Glycerol, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS, chemistry.chemical_classification, Plasticizer, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Gluten, [CHIM.POLY]Chemical Sciences/Polymers, Q80 - Conditionnement, chemistry, Biochemistry, Propriété mécanique, 0210 nano-technology, Food Science, Nuclear chemistry
Abstract

Le glycérol améliore l'extensibilité mais réduit la résistance à la rupture, l'élasticité, les propriétés barrière à la vapeur d'eau. L'effet plastifiant est très dépendant de la teneur en eau du film. Au cours de la réhydratation du film de gluten on observe une diminution importante de la résistance à la rupture, de l'élasticité et une augmentation de l'extensibilité et de la transmission de vapeur d'eau, pour des températures 5, 30 et 50¼C avec respectivement des teneurs en eau de 30 (0,8 aw), 15 (0,7 aw) et 5% (0,4 aw). Ceci peut-être correllé à la rupture de liaison polymère-eau ainsi qu'au phénomène de transition vitreuse

Published
1993
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