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Rheological investigation of swollen gluten polymer networks: effects of process parameters on cross‐link density
Author(s) -
Domenek Sandra,
Morel MarieHélène,
Redl Andreas,
Guilbert Steéphane
Publication year - 2003
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200351014
Subject(s) - rheology , cross link , gluten , covalent bond , polymer , kinetics , protein aggregation , materials science , chemical engineering , network structure , chemistry , biophysics , composite material , organic chemistry , biochemistry , physics , quantum mechanics , machine learning , computer science , engineering , biology
Wheat gluten samples were subjected to different thermo‐mechanical treatments. Kinetics of protein aggregation and changes in network structure were investigated through biochemical and rheological measurements. Temperature induced protein aggregation through disulphide cross‐links. Shear treatment alters the aggregation mechanism since a lower energy of activation was observed. Accumulation of aggregated protein enhances the elastic behaviour of the material. The strong correlation found between the extent of protein aggregation and the molecular weight between cross‐links reveals the important role of covalent bonds in the network connectivity.