CHANGES IN RHEOLOGICAL PROPERTIES OF GLIADIN AS A FUNCTION OF TEMPERATURE AND MOISTURE - DEVELOPMENT OF A STATE DIAGRAM

被引：46

作者：

MADEKA, H

KOKINI, JL

机构：

[1] Center for Advanced Food Technology, Department of Food Science, Rutgers - The State University of New Jersey, New Brunswick, NJ 08903-0231

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 22卷 / 1-4期

关键词：

D O I：

10.1016/0260-8774(94)90033-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Rheological properties and thermal properties are used to characterize the physical states of gliadin In this research the temperature and frequency dependence of storage (G) and loss (G'') moduli were obtained for gliadin with 15-40% moisture. Gliadin showed a networking reaction in the temperature range of 70-115-degrees-C for the examined moisture content Below this temperature it behaved like an entangled fluid. Gliadin showed a maximum cross-linking density at 100-degrees-C calculated using G' and density data. As the temperature exceeded 135-degrees-C, the aggregated gliadin softened. A preliminary state diagram of gliadin as a function of temperature and moisture content was developed.

引用

页码：241 / 252

页数：12

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