| Summary: | To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were determined and increased with flour concentration, pH and heating (p £ 0,01) (0,48 - 2,21 uM S-S/ g protein), presumably due to protein denaturation and disulfide bond formation. Concentration of disulfide bonds correlated (p < 0,01) with film tensile strength (r = 0,882) and elongation at break (r = 0,962), while the protein content did not affect those mechanical properties. Most likely, disulfide bonds were formed by air oxidation and/or sulfhydryl/disulfide and thiol/disulfide interchanges, during defatted winged bean flour film formation.
Keywords: edible film � disulfide bond � mechanical properties � deffated winged bean flour
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