Citric acid tailors the mechanical and barrier properties of arabinoxylan-gluten crosslinked glycoprotein films

Abstract

Side streams from wheat processing constitute a widely available renewable resource from biomass rich in carbohydrate polymers and proteins, with great potential as biopolymeric matrices for the production of biobased films for food packaging applications. In this study, arabinoxylan (AX) was extracted with high purity from wheat bran via alkaline extraction and was combined with wheat gluten for the preparation of AX-gluten glycoprotein films using citric acid (CA) as a crosslinker and glycerol as plasticizer. Self-standing and flexible films were prepared via solvent casting and further cured at 150 °C to initiate crosslinking. FTIR analysis and solubility tests revealed that chemical crosslinking had occurred to some extent involving both the AX and gluten components, suggesting the formation of glycoprotein structures. However, the evaluation of the mechanical and barrier properties of the films showed that CA mainly works as a plasticizing agent rather than a crosslinking agent at the conditions used in the study. UV–Vis spectroscopy measurements showed that the films had an excellent ability to block UV-light. This study demonstrates the successful preparation of AX-gluten glycoprotein films with excellent mechanical and barrier properties, which can be tuned by the protein content and CA addition balancing both plasticizing and crosslinking effects.