Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin |
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| Authors: | Mehtap Fevzioglu Bruce R Hamaker Osvaldo H Campanella |
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| Institution: | 1. Agricultural and Biological Engineering, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA;2. Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA;3. Department of Food Science, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA |
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| Abstract: | Small amplitude and lubricated squeezing flow tests were performed to investigate the effect of high molecular weight glutenin (HMWG) on the rheological properties of gliadin and zein dough composites. It was hypothesized that addition of small amounts of HMWG to zein cause changes in its viscoelastic properties in the same way as its addition to gliadin. Starch (87%, w/w) and protein/protein composites (13%, w/w), and water were mixed into dough. The water content of prepared dough was in the 41.7–45.3% range. Composites were gliadin-HMWG and zein-HMWG. Phase angle and complex modulus (G*) were obtained from frequency sweep tests at 0.5% strain amplitude over a 0.01–100 rad/s frequencies. Lubricated squeezing flow test were carried out at a range of strain rates to determine the sample extensional viscosities. |
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| Keywords: | Zein High molecular weight glutenin Elasticity Small and large deformation rheological tests |
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