Rheological Properties of Low-Hydrated Starch-Gluten Blends Affected by Their Composition

摘要

The rheological properties of model blends of wheat starch and wheat gluten with different starch-gluten contents were studied. The shear viscosity of the blends was determined by capillary rheometry under controlled conditions (35% moisture content,140°C). Wheat gluten proteins underwent polymerization, as proved by an increase of the unextractable polymeric protein, monitored by HPLC and confirmed by Lab-on-a-Chip analysis. This study indicates that in low hydrated products in the molten state, shear viscosity is mainly affected by the structure of the blends, observed by fluorescence microscopy.