The rheology and phase transitions of wheat glutenin.

摘要

lutenin order-disorder thermal transitions were studied by monitoring the changes in its rheological properties as a function of moisture. The glass transition temperature of hydrated glutenin was studied by using differential scanning calorimetry (DSC) and mechanical spectrometry at 0%-28% moisture contents. The Gordon & Taylor equation (1952) successfully predicted the glass transition of glutenin-water mixtures obtained by DSC and mechanical spectrometry. A "maximally freeze concentrated glutenin matrix" was observed with a moisture content (Wg;Dynamic mechanical properties such as the storage (G;The theory of rubber elasticity was used to evaluate the reaction zone in glutenin preliminary state diagram. The molecular weight between crosslinks (M;The Bird-Carreau constitutive model was used to predict the steady state viscosity