The Viscoelastic Properties of the Protein-rich Materials from the Fermented Hard Wheat, Soft Wheat and Barley Flours

摘要

To study the viscoelastic properties of the remain residues after fermentation of crops, the linear and non-linear rheological properties of the suspensions of remain residues for the Hard Red Spring wheat (HRS) flour, soft wheat (Pastry) flour, barley flour, as well as the of HRS flour, pastry flour and barley flour after fermentation were investigated. The linear and non-linear rheological properties of the suspensions for vital wheat gluten and barley protein were also investigated and compared with the results for suspensions of residues from fermented HRS (FHRS), Fermented Pastry Flour (FP) and Fermented Barely flour (FB), respectively. The linear viscoelastic properties for all the materials in this study exhibited viscoelastic solid behaviors. While the non-linear rheological properties of the suspensions for all measured samples displayed shear-thinning behaviors which can be well described by a power law constitutive model. Both linear and non-linear rheological properties for the FHRS suspension were similar to those for the vital wheat gluten suspension and much stronger than those for the HRS suspension. The linear and non-linear viscoelastic properties for FP were stronger than those for Pastry flour suspension but weaker than those for the wheat gluten suspension. For barley, both linear and non-linear rheological properties for FB and barley protein suspensions were close to each other and stronger than those for un-fermented barley flour suspension. According to this study, it is highly expected that the FHRS and FB will be utilized as alternative materials for vital wheat gluten and barley protein, respectively.