Equibiaxial extensional flow of wheat gluten plasticized with glycerol

Food Hydrocolloids

Volumn 21, Issue 8, 2007, Pages 1290-1295

  Song, Yihu ^a   Zheng, Qiang ^a   Wang, Zheng ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Equibiaxial extensional deformation; Hyperelastic model; Lubricated squeeze flow; Wheat gluten

Indexed keywords

ELASTICITY; LUBRICATION; STRAIN ENERGY;

CROSSHEAD SPEED; ENERGY-POTENTIALS; EQUIBIAXIAL EXTENSIONAL DEFORMATION; EXTENSIONAL DEFORMATION; EXTENSIONAL FLOWS; HYPERELASTIC MODELS; LUBRICATED SQUEEZE FLOW; SQUEEZE FLOW; SQUEEZING FLOW; WHEAT GLUTEN;

STRAIN RATE;

TRITICUM AESTIVUM;

EID: 34248171899     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.10.007     Document Type: Article

References (39)

1. Aubry T., and Moan M. Rheological behavior of a hydrophobically associating water-soluble polymer. Journal of Rheology 38 (1994) 1681-1692
2. Baltsavias A., Jurgens A., and van Vliet T. Rheological properties of short doughs at large deformation. Journal of Cereal Science 29 (1999) 33-43
3. Bloksma A.H. Thiol and disulfide groups in dough rheology. Cereal Chemistry 52 (1975) 170r-183r
4. Charalambides M.N., Goh S.M., Wanigasooriya L., Williams J.G., and Xiao W. Effect of friction on uniaxial compression of bread dough. Journal of Materials Science 40 (2005) 3375-3381
5. Charalambides M.N., Wanigasooriya L., and Williams J.G. Biaxial deformation of dough using the bubble inflation technique. II. Numerical modeling. Rheologica Acta 41 (2002) 541-548
6. Chatraei S., Macosko C.W., and Winter H.H. Lubricated squeezing flow: A new biaxial extensional rheometer. Journal of Rheology 25 (1981) 433-443
7. Cherian G., Gennadios A., Weller C., and Chinachoti P. Themomechanical behavior of wheat gluten films: Effect of sucrose, glycerin, and sorbitol. Cereal Chemistry 72 (1995) 1-6
8. Cuq B., Boutrot F., Redl A., and Lullien-Pellerin V. Study of the temperature effect on the formation of wheat gluten network: Influence on mechanical properties and protein solubility. Journal of Agricultural and Food Chemistry 48 (2000) 2954-2959
9. Domenek S., Brendel L., Morel M.-H., and Guilbert S. Swelling behavior and structural characteristics of wheat gluten polypeptide films. Biomacromolecules 5 (2004) 1002-1008
10. Dus S.J., and Kokini J.L. Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird-Carreau constitutive model. Journal of Rheology 34 (1990) 1069-1084
11. Ferry J.D. Viscoelastic properties of polymers (1980), Wiley, New York
12. Furukawa J. Theory of pseudo cross-link. 3. Rheological behavior. Polymer Bulletin 10 (1983) 336-342
13. Furukawa J. A theory of pseudo-cross-link 4. Rubber elasticity. Polymer Bulletin 10 (1983) 419-425
14. Gontard N., Guilbert S., and Cuq J. Edible wheat gluten films: Influence of the main process variables on the film properties using response surface methodology. Journal of Food Science 57 (1992) 190-199
15. Irissin-Mangata J., Bauduin G., Boutevin B., and Gontard N. New plasticizers for wheat gluten films. European Polymer Journal 37 (2001) 1533-1541
16. Janssen A.M., van Vliet T., and Vereijken J.M. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance. Journal of Cereal Science 23 (1996) 43-54
17. Janssen A.M., van Vliet T., and Vereijken J.M. Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition. Journal of Cereal Science 23 (1996) 33-42
18. Janssen A.M., van Vliet T., and Vereijken J.M. Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential. Journal of Cereal Science 23 (1996) 19-31
19. Kokelaar J.J., vanVliet T., and Prins A. Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance. Journal of Cereal Science 24 (1996) 199-214
20. Leibler L., Rubinstein M., and Colby R.H. Dynamics of reversible networks. Macromolecules 24 (1991) 4701-4707
21. Mangaval C., Barbot J., Bervas E., Linossier L., Feys M., Gueguen J., et al. Influence of prolamin composition on the mechanical properties of cast wheat gluten films. Journal of Cereal Science 36 (2002) 157-166
22. Mangavel C., Rossignol N., Perronnet A., Barbot J., Popineau Y., and Gueguen J. Properties and microstructure of thermo-pressed wheat gluten films: A comparison with cast films. Biomacromolecules 5 (2004) 1596-1601
23. Matveev Y.I., Grinberg V.Y., and Tolstoguzov V.B. The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds. Food Hydrocolloids 14 (2000) 425-437
24. Morel M.-H., Redl A., and Guilbert S. Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing. Biomacromolecules 3 (2002) 488-497
25. Nasseri S., Bilston L., Fasheun B., and Tanner R. Modelling the biaxial elongational deformation of soft solid. Rheologica Acta 43 (2004) 68-79
26. Noordermeer J.W.M., and Ferry J.D. Nonlinear relaxation of stress and birefringence in simple extension of 1,2-polybutadiene. Journal of Polymer Science: Polymer Physics Edition 14 (1976) 509-520
27. Painter P.C., and Coleman M.M. Fundamentals of polymer science: An introductory text. 2nd ed. (1997), Technomic Publishing Co., Inc, Lancaster
28. Pelletier S., Hubert P., Payan E., Marchal P., Choplin L., and Dellacherie E. Amphiphilic derivatives of sodium alginate and hyaluronate for cartilage repair: Rheological properties. Journal of Biomedical Materials Research 54 (2001) 102-108
29. Pommet M., Redl A., Guilbert S., and Morel M.-H. Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials. Journal of Cereal Science 42 (2005) 81-91
30. Redl A., Guilbert S., and Morel M.-H. Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing. Journal of Cereal Science 38 (2003) 105-114
31. Redl A., Morel M.H., Bonicel J., Vergnes B., and Guilbert S. Extrusion of wheat gluten plasticized with glycerol: Influence of process conditions on flow behavior, rheological properties, and molecular size distribution. Cereal Chemistry 76 (1999) 361-370
32. Rouille J., Valle G.D., Lefebvre J., Sliwinski E., and van Vliet T. Shear and extensional properties of bread doughs affected by their minor components. Journal of Cereal Science 42 (2005) 45-57
33. Sanchez A.C., Popineau Y., Mangavel C., Larre C., and Gueguen J. Effect of different plasticizers on the mechanical and surface properties of wheat gliadin films. Journal of Agricultural and Food Chemistry 46 (1998) 4539-4544
34. Soskey P.R., and Winter H.H. Equibiaxial extension of two polymer melts: Polystyrene and low density polyethylene. Journal of Rheology 29 (1985) 493-517
35. Strecker T.D., Cavalieri R.P., Zollars R.L., and Pomeranz Y. Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates. Journal of Food Science 60 (1995) 532-537
36. Sun, S. M., Song, Y. H., Zheng, Q. (2006). Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten. Food Hydrocolloid, in press, doi:10.1016/j.foohyd.2006.03.004.
37. Takahashi M., Isaki T., Takigawa T., and Masuda T. Measurement of biaxial and uniaxial extensional flow behavior of polymer melts at constant strain rates. Journal of Rheology 37 (1993) 827-846
38. Vinogradov G.V., Fikhman V.D., and Alekseyeva V.M. Uniaxial extension of polyvinyl chloride in the high-elastic state. Polymer Engineering and Science 12 (1972) 317-322
39. Wang C.F., and Kokini J.L. Prediction of the nonlinear viscoelastic properties of gluten doughs. Journal of Food Engineering 25 (1995) 297-309