Wheat gluten/montmorillonite (WG/MMT) nanocomposite films were prepared by casting. Transmission electron microscopy observations showed that MMT nanoparticles were homogeneously distributed within the matrix but not completely exfoliated. Contact angles, water uptake and water vapour sorption measurements showed that the presence of MMT led to a significant reduction of the water sensitivity of WG-based materials. This effect was attributed to a different structuring of protein network in the presence of MMT. Significant changes in the permeability of films towards water vapour and aroma compounds were observed for MMT contents higher than 5 wt%, while O-2 and CO2 permeabilities remained unchanged. Finally, a slight improvement in tensile properties was obtained for filler contents higher than 2.5 wt%. (c) 2006 Elsevier B.V. All rights reserved.
Wheat gluten/montmorillonite (WG/MMT) nanocomposite ?lms were prepared by casting. Transmission electron microscopy observations showed that MMT nanoparticles were homogeneously distributed within the matrix but not completely exfoliated. Contact angles, water uptake and water vapour sorption measurements showed that the presence of MMT led to a signi?cant reduction of the water sensitivity of WG-based materials. This effect was attributed to a different structuring of protein network in the presence of MMT. Signi?cant changes in the permeability of ?lms towards water vapour and aroma compounds were observed for MMT contents higher than 5 wt%, while O 2 and CO 2 permeabilities remained
unchanged. Finally, a slight improvement in tensile properties was obtained for ?ller contents higher than 2.5 wt%
