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Effects of wheat proteins on the viscoelastic properties of starch gels
Author(s) -
Lindahl Lennart,
Eliasson AnnCharlotte
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740371112
Subject(s) - starch , gluten , triticale , food science , chemistry , viscoelasticity , rheology , wheat starch , wheat gluten , agronomy , materials science , biology , composite material
The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G ′, and the phase angle, δ, were found to be most sensitive to the composition of the starch gel. When starch was gelatinised in presence of gluten it was found that G ′ increased for wheat and rye starches, whereas the presence of gluten proteins caused the opposite effect to maize starch. The viscoelastic behaviour of the other starches was not affected by the presence of gluten. A water soluble wheat protein fraction had the same effect on the viscoelastic behaviour of wheat starch as gluten, whereas ligolin behaved like a polar lipid.