Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram
作者： Imad Toufeili , Ian A. Lambert , Jozef L. Kokini
DOI: 10.1094/CCHEM.2002.79.1.138
关键词: Composite material 、 Thermodynamics 、 Plant protein 、 Dynamic mechanical analysis 、 Rheometry 、 Differential scanning calorimetry 、 Chemistry 、 Moisture 、 Rheology 、 Glass transition 、 Gluten
摘要: ABSTRACT The glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. dynamic moduli (G′ G″) with 10–40% were measured as a function pressure rheometry. At 10% moisture, exhibited entangled polymer flow 92–140°C networking reactions higher temperatures. levels, experienced structured before cross-linking reactions. onset the reaction zone 120°C in 20% 93°C 30–40%. Softening vitrified network occurred 184, 181, 170°C 20, 30, 40% gluten, respectively. A preliminary state diagram developed.
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