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Researchers from Isfahan University of Technology Report Findings in Food Science

February 27, 2014

By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Food Science have been published. According to news reporting originating from Esfahan, Iran, by VerticalNews correspondents, research stated, "The aim of this investigation was the optimization of preparing gluten film containing cellulose nanofibrils (CNF). An optimization procedure using central composite design (CCD) with three factors (CNF, glycerol, and sodium dodecyl sulfate (SDS) concentrations) was used in order to investigate the effect of these parameters on the mechanical (tensile strengthTS, elongation at break epsilon(b)) and thermal properties of gluten films and to establish a formulation to depict the relationship between the mentioned factors and mechanical properties."

Our news editors obtained a quote from the research from the Isfahan University of Technology, "Through regression analysis, it was found that TS and epsilon(b) well fitted by quadratic polynomial equations (R-2 = 0.99 and 0.98, respectively) and the glycerol concentration was the most significant factor influencing them. The optimization was based on maximizing TS and epsilon(b). The optimum conditions determined using response surface methodology (RSM) were defined as: CNF concentration, 11.129 g/100 g, glycerol concentration, 35.440 g/100 g and SDS concentration, 6.259 g/100 g. The predicted responses for these film preparation conditions were a TS of 3.630 MPa and epsilon(b) of 86.033%. The verification experiments were conducted under optimal conditions to compare predicted and actual values of dependent variables. This experiment indicated that both predicted and actual values (TS of 3.721 MPa and epsilon(b) of 88.935%) almost coincide each other and therefore the estimated models were reasonable and of high accuracy to predict dependent variables values. The scanning electron microscopy (SEM) images showed non-agglomerated and well dispersed CNF in the gluten matrix."

According to the news editors, the research concluded: "Differential scanning calorimetry (DSC) results indicated that there is not any significant difference (P > 0.05) between the glass transition temperature (T-g) of optimum nanocomposite (-29.12 degrees C) and control film (-29.64 degrees C) and their thermogravimetric analysis (TGA) thermograms showed similar degradation behavior."

For more information on this research see: Thermomechanical and Morphological Properties of Nanocomposite Films from Wheat Gluten Matrix and Cellulose Nanofibrils. Journal of Food Science, 2014;79(1):N100-N107. Journal of Food Science can be contacted at: Wiley-Blackwell, 111 River St, Hoboken 07030-5774, NJ, USA. (Wiley-Blackwell -; Journal of Food Science -

The news editors report that additional information may be obtained by contacting F. Rafieian, Isfahan Univ Technol, Dept. of Food Sci & Technol, Esfahan 8415683111, Iran. Additional authors for this research include M. Shahedi, J. Keramat and J. Simonsen.

Keywords for this news article include: Iran, Asia, Esfahan, Food Science

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Source: Food Weekly News

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