Effect of cross-linking using aldehydes on properties of glutenin-rich films

By P. Hernández-Muñoz, R. Villalobos, A. Chiralt. 2004

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Influences of degree of hydrolysis and molecular weight of poly(vinyl alcohol) (PVA) on properties of fish myofibrillar protein/PVA blend films (2012, result): “WVP of FMP/PVA blend films was higher than that of gelatin and gellan or K-carragenan blend films (Pranoto, Lee, & Park, 2007), glutenin-rich films (Hernandez-Munoz et al., 2004), blue marlin edible film (Hamaguchi, Yin, & Tanaka, 2007; Shiku, Hamaguchi, & Tanaka, 2003) and was similar to that of FM”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “, acid, alkali or formaldehyde, glutaraldehyde, glyoxal or diisocyanate [70–72].”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “Cross-linking of proteins may be induced by heating [9, 131], acid/alkaline treatment [43], the addition of aldehydes [16, 52, 84], glyoxal [58, 98], phenolic compounds”
Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties (2013, background): “The utilization of cross-linking agents such as aldehydes generally produce more resistant but less elastic films (Hernández-Muñoz et al., 2004).”