Résumé
The depression of the glass transition temperature of a wheat gluten film by water was studied by dynamic mechanical thermal analysis and differential scanning calorimetry. Wheat gluten film behaved as a typical amorphous polymer, and the large plasticizing effect of water did not fit simply on the prediction of the Couchman-Karasz equation. Temperature and water mass fraction, at which large changes of film mechanical and barrier properties were previously observed, are well correlated with glass transition