The depression of the glass transition temperature of a wheat gluten film by water was studied by dynamic mechanical thermal analysis and differential scanning calorimetry. Wheat gluten film behaved as a typical amorphous polymer, and the large plasticizing effect of water did not fit simply on the prediction of the Couchman−Karasz equation. Temperature and water mass fraction, at which large changes of film mechanical and barrier properties were previously observed, are well correlated with glass transition.
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Gontard et al. (1996) studied this question.
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