Functional and molecular properties of wheat gluten films dried at 25°C (reference) and 70° and 85°C for 30
min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature
(T) and time (t) enhanced. Film dried at 70°C showed a slightly higher water vapour permeability (WVP) than
the control, while WVP decreased when drying T increased from 70 to 85°C. Changes in SE-HPLC profiles,
SDS- and DTE-soluble proteins of gluten films for different T and/or t were observed.
