Abstract
The influence of processing conditions (thermoforming temperature) on water vapour transport properties (permeability, sorption and diffusion) of wheat gluten-based films was studied in relation to structural properties (cross-linking degree of the wheat gluten matrix). Increasing temperature from 80°C to 120°C led to a significant decrease in material swelling in high moisture environment and a WVP reduction mainly due to a decrease in diffusivity but without important effect on the moisture sorption isotherms. This was attributed to a higher cross-linking degree of protein network for film thermoformed at 120°C, with a limited mobility and less possibilities of rearrangement in high moisture conditions.
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