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ABSTRACT Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 a w ,), 15 (0,7 a w ) and 5% (0,4 a w ). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.
Gontard et al. (Fri,) studied this question.