Manufacture of Edible Films from Wheat Germ Protein and Study of its Mechanical Properties

Abstract

Abstract In this study, oil free wheat germ protein (DWGP) was extracted and purified by extraction at pH 9.5 and precipitation at pH 4.0. Its nutritional and functional properties were then evaluated. Microwave drying or room temperature circumstances were used to dry edible films made of (DWGP) isolate. The films needed to cure for 5 minutes in a microwave and 18 hours at room temperature. We measured the consumable coatings’ water vapor permeability (WVP), mechanical, characteristics, glitter, and haziness. The findings showed that while the temperature had an impact on the water vapor transmission rate (WVTR), the water vapor pressure (WVP) did not. Both microwave and room temperature drying for the WVP provided equivalent results. With the use of the microwave, the values for elongation and tensile strength increased.