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Influence of sodium and calcium ions on rheological behaviour of wheat glutenins extracted in alkaline ethanol solution
Author(s) -
Song Yihu,
Zheng Qiang
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01990.x
Subject(s) - rheology , shear thinning , aqueous solution , chemistry , sodium , viscoelasticity , glutenin , calcium , viscosity , chromatography , inorganic chemistry , materials science , organic chemistry , biochemistry , composite material , protein subunit , gene
Summary Wheat glutenins were extracted in alkaline aqueous solution containing 50% (v/v) ethanol and 0.025 m NaOH from the gluten residue after extraction using 70% (v/v) aqueous ethanol. Rheological behaviours of the solutions were investigated as a function of protein concentration and ion strength. Sodium (Na + ) and calcium (Ca 2+ ) ions have different influences on the rheological behaviour of the glutenin solution of 48 mg mL −1 . While addition of Na + results in Newtonian fluids with a reduction in apparent viscosity in comparison with the salt‐free solution, addition of Ca 2+ leads to the formation of a viscoelastic network with enhanced shear‐thinning. The solutions containing 0.2 m and 0.4 m Ca 2+ exhibit yielding at low strain rates. The solution containing 0.6 m Ca 2+ behaves as a pseudoplastic fluid with the appearance of two Newtonian plateaus at low and high strain‐rate limits.