Isolation and development of wheat based gluten edible film and its physico- chemical properties

Two Indian wheat cultivars viz. C-306 and RAJ-3765 were used for gluten extraction and developed gluten based edible film. The wet and dry gluten yield of C-306 cultivar was significantly higher than that of RAJ-3765. Five glycerol concentrations viz. 3, 4, 5, 6 and 7 g were tried for film formation and developed films were then compared. Film thickness was independent on glycerol concentration. Tensile strength decreased and % elongation at break increased with an increase in glycerol concentration. Film prepared from C-306 cultivar required higher force than RAJ-3765 for puncture test. As the concentration of glycerol increased the puncture strength decreased. Water vapor transmission rate increased with increase in concentration of glycerol. Water vapor transmission rate, solubility in water (22.7 to 100%) and HCL (42 to 61%) were lower in C-306 than RAJ-3765 edible film. Results clearly showed that quality of gluten significantly affect the film forming properties.