Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram | Zendy

Toufeili Imad | Zendy; Lambert Ian A. | Zendy; Kokini Jozef L. | Zendy

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Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram

Author(s) -

Toufeili Imad,

Lambert Ian A.,

Kokini Jozef L.

Publication year - 2002

Publication title -

cereal chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.558

H-Index - 100

eISSN - 1943-3638

pISSN - 0009-0352

DOI - 10.1094/cchem.2002.79.1.138

Subject(s) - gluten , differential scanning calorimetry , moisture , chemistry , rheology , glass transition , rheometry , softening , glutenin , starch gelatinization , viscoelasticity , thermodynamics , chemical engineering , food science , composite material , polymer , materials science , organic chemistry , starch , biochemistry , physics , engineering , protein subunit , gene

The glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. The dynamic moduli ( G′ and G″ ) of gluten with 10–40% moisture were measured as a function of temperature by pressure rheometry. At 10% moisture, gluten exhibited entangled polymer flow at 92–140°C and networking reactions at higher temperatures. At higher moisture levels, gluten experienced structured flow before networking cross‐linking reactions. The onset temperature of the reaction zone was 120°C in 20% moisture gluten and 93°C at moisture levels of 30–40%. Softening of the vitrified network occurred at 184, 181, and 170°C in 20, 30, and 40% moisture gluten, respectively. A preliminary state diagram of gluten as a function of moisture and temperature was developed.

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