Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing

Journal of Cereal Science

Volumn 38, Issue 1, 2003, Pages 105-114

  Redl, A ^a   Guilbert, S ^a   Morel, M H ^a  

^a CEMAGREF   (France)

Author keywords

Polymerisation kinetics; Thermoplastic biopolymers; Viscoelastic properties

Indexed keywords

TRITICUM AESTIVUM;

EID: 0037524239     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00003-1     Document Type: Article

References (35)

1. Attenburrow, G., Barnes, D.J., Davies, A.P., Ingman, S.J., 1990. Rheological properties of wheat gluten. J. Cereal Sci. 12, 1-14.
2. Becker, H.A., Sallans, H.R., 1956. A study of the relation between time, temperature, moisture content, and loaf volume by the bromate formula in the heat treatment of wheat and flour. Cereal Chem. 33, 254-265.
3. Dachkevitch, T., Autran, J.-C., 1989. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chem. 66, 448-456.
4. Della Valle, G., Buleon, A., Carreau, P.J., Lavoie, P.A., Vergnes, B., 1998. Relationships between structure and viscoelastic behavior of plasticized starches. J. Rheol. 42, 507.
5. Favier, J., Samson, M.-F., Aubled, C., Morel, M.-H., Abecassis, J., 1996. Suivi de la cinétique d'insolubilisation des protéines de la pâte alimentaire par chromatographie d'exclusion-diffusion haute performance. Sciences des Aliments 16, 573-591.
6. Ferry, J.D., 1980. In: Wiley, J., (Ed.), Viscoelastic Properties of Polymers, 3rd Edn., New York.
7. di Gioia, L., Guilbert, S., 1999. Corn protein-based thermoplastic resins: effect of some polar and amphiphilic plasticizers. J. Agric. Food Chem. 47, 1254-1261.
8. di Gioia, L., Cuq, B., Guilbert, S., 1998. Effect of hydrophilic plasticizers on thermomechanical properties of corn gluten meal. Cereal Chem. 75, 514-519.
9. Hayashi, N., Noma, K., Hayakawa, I., Fujioet, Y., 1992. Influence of time-temperature history and strain history on the melt rheology of soy protein isolate at an elevated temperature. Int. J. Food Sci. Technol. 27, 297-304.
10. Hoseney, R.C., Zeleznak, K., Lai, C.S., 1986. Wheat gluten: a glassy polymer. Cereal Chem. 63, 285-286.
11. Huebner, F.R., Wall, J.S., 1976. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem. 53, 258-269.
12. Jirgensons, B., 1980. Circular dichroism study on structural reorganization of lectins by sodium dodecyl sulfate. Biochim. Biophys. Acta 623, 69.
13. Kalichevsky, M.T., Jaroszkiewicz, E.M., Blanchard, J.M., 1992. Glass transition of gluten. 1: Gluten and gluten - sugar mixtures. Int. J. Biol. Macromol. 14, 257-266.
14. Kasarda, D.D., 1989. In: Pomeranz, Y., (Ed.), Wheat is Unique: Structure, Composition, Processing, End-Use Properties, & Products, AACC St Paul, Minnesota, MN, pp. 277-302.
15. Kasarda, D.D., 1999. Glutenin polymers: the in vitro to in vivo transition. Cereal Foods Worlds 44, 566-571.
16. Kokini, J.L., Cocero, A.M., Madeka, H., De Graaf, E., 1994. Development of state diagrams for cereal proteins. Trends Food Sci. Technol. 5, 281-288.
17. Lefebvre, J., Popineau, Y., Comec, M., 1993. Viscoelastic properties of gluten proteins: influence of prolamin composition and temperature. In: Seibel, W., Bushuk, W. (Eds.), Gluten Proteins, Association of Cereal Research, Detmold, Germany, pp. 180-189.
18. Micard, V., Guilbert, S., 2000. Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC. Int. J. Biol. Macromol. 27, 229-236.
19. Mitchell, J.R., Areas, J.A.G., Rasul, S., 1994. Modifications chimiques et texturation des proteines à faibles teneurs en eau. In: Colonna, P., Della Valle, G. (Eds.), La cuisson extrusion, Technique et Documentation, Lavoisier, Pads, pp. 85-108.
20. Morel, M.-H., Bonicel, J., Micard, V., Guilbert, S., 2000. Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities. J. Agric. Food Chem. 48, 186-192.
21. Morel, M.-H., Redl, A., Guilbert, S., 2002. Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing. Biomacromolecules 3, 488-497.
22. Morgan, R.G., Steffe, J.F., Ofoli, R.Y., 1983. A generalized viscosity model for extrusion of protein doughs. J. Food Proc. Engng 11, 55-78.
23. Orth, R.A., Bushuk, W., 1972. Comparative study of the proteins of wheats of diverse baking qualities. Cereal Chem. 49, 268-275.
24. Pouplin, M., Redl, A., Gontard, N., 1999. Glass transition of wheat gluten as a function of water, glycerol and sorbitol content. J. Agric. Food Chem. 47, 538-543.
25. Prochazka, F., Nicolai, T., Durand, D., 2000. Molar mass distribution of linear and branched polyurethane studied by size exclusion chromatography. Macromolecules 33, 1703-1709.
26. Rebello, C.A., Schaich, K.M., 1999. Extrusion chemistry of wheat flour proteins: II. sulfhydryl-disulfide content and protein structural changes. Cereal Chem. 76, 756-763.
27. Redl, A., Morel, M-H., Bonicel, J., Vergnes, B., Guilbert, S., 1999a. Extrusion of wheat gluten plasticized with glycerol: influence of process conditions on flow behavior, rheological properties, and molecular size distribution. Cereal Chem. 76, 361-370.
28. Redl, A., Morel, M.-H., Bonicel, J., Guilbert, S., Vergnes, B., 1999b. Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions. Rheol. Acta 38, 311-320.
29. Schofield, J.D., Bottomley, R.C., Timms, M.F., Booth, M.R., 1983. The effect of heat on wheat gluten and the involvement of sulphydryldisulphide interchange reactions. J. Cereal Sci. 1, 241-253.
30. Singh, N.K., Donovan, G.R., Batey, I.L., MacRitchie, F., 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem. 67, 150-161.
31. Strecker, T.D., Cavalieri, R.P., Zollars, R.L., Pomeranz, Y.J., 1995. Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates. J. Food Sci. 60, 532-537.
32. Vergnes, B., Villemaire, J.P., 1987. Rheological behaviour of low moisture molten maize. Rheol. Acta 26, 570-576.
33. Vergnes, B., Della Valle, G., Tayeb, J., 1993. A specific slit die rheometer for extruded starchy products. Design, validation and application to maize starch. Rheol. Acta 32, 465-476.
34. Weegels, P.L., Hamer, R.J., 1998. Chapter 5: temperature-induced changes of wheat products. In: Hoseney, R.C., (Ed.), Interaction: the Keys to Cereal Quality, American Association of Cereal Chemists, St Paul Minnesota, pp. 95-123.
35. Wrigley, C.W., 1996. Giant proteins with flour power. Nature 381, 738.