Application of dynamic rheology methods to describing viscoelastic properties of wheat gluten

• Autorzy: Pruska-Kedzior A. , Kedzior Z. , Bera E. , Hryciuk K. , Golinska-Krysztofiak J.
• Języki publikacji: EN

Abstrakty

EN

Viscoelastic properties of gluten obtained from two Polish cultivars of wheat of contrasted technological value (`Begra´ and `Wilga´) were studied by applying dynamic oscillatory rheometry. Mechanical spectra of gluten were registered in frequency window 0.001 - 200 rad/s and analysed using Cole-Cole functions to obtain quantitative characteristics of viscoelastic properties in terms of JN0 (compliance of elastic plateau), the inverse of compliance equals to the network elasticity modulus GN0, w0 (central frequency of loss peak) and n (parameter related to broadness of loss peak). Differences in protein fractional composition appearing between individual studied samples are reflected in viscoelastic properties of wheat gluten and are related to weather conditions existing within respective wheat vegetation periods. Cole-Cole equations appeared suitable for obtaining concise quantitative rheological description of wheat gluten viscoelastic properties.

Słowa kluczowe

EN

wheat; dynamic rheology measurement; gluten; linear viscoelasticity; Polish cultivar; viscoelastic property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2005
• Tom: 08
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/volume8/issue2/art-33.html

Twórcy

autor

Pruska-Kedzior A.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Kedzior Z.

autor

Bera E.

autor

Hryciuk K.

autor

Golinska-Krysztofiak J.

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