Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions

被引:118
作者
Redl, A
Morel, MH
Bonicel, J
Guilbert, S
Vergnes, B
机构
[1] ENSA M, F-34060 Montpellier, France
[2] Ecole Mines, CEMEF, UMR CNRS 7635, F-06904 Sophia Antipolis, France
关键词
wheat gluten; glycerol; viscoelastic properties; batch mixer; bioplastics;
D O I
10.1007/s003970050183
中图分类号
O3 [力学];
学科分类号
08 ; 0801 ;
摘要
The rheological behaviour of a gluten plasticized with glycerol has been studied in oscillatory shear. The mixing operation in a Haake batch mixer leads to a maximum torque for a level of specific energy (500-600 kJ/kg) and temperature (50-60 degrees C) quite independent of mixing conditions (rotor speed, mixing time, filling ratio). The gluten/glycerol dough behaves as a classical gluten/water dough, with a storage modulus higher than the loss modulus over the frequency range under study. A temperature increase induces a decrease of moduli, but the material is not thermorheologically simple. Glycerol has a plasticizing effect, which can be classically described by an exponential dependence. Mixing conditions influence the viscoelastic properties of the material, mainly through the specific mechanical energy input (to 2000 kJ/kg) and temperature increase (to 80 degrees C). Above 50 degrees C, specific mechanical energy highly increases the complex modulus. The aggregation of proteins, as evidenced by size-exclusion chromatography measurements, occurs later as the dough temperature reaches 70 degrees C. The nature of network interactions and the respective influence of hydrophobic and disulphide contribution is discussed. A general expression is proposed for describing the viscous behaviour of a gluten/glycerol mix, which could seem simplistic for such a complex rheological behaviour, but would remain sufficient for modelling the flow behaviour in a twin screw extruder.
引用
收藏
页码:311 / 320
页数:10
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