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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.