Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Journal of Food Engineering

Volumn 89, Issue 1, 2008, Pages 42-48

  Jiang, Bin ^a   Kontogiorgos, Vassilis ^b   Kasapis, Stefan ^a   Douglas Goff, H ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Frozen dough; Glass transition; Gluten; Recrystallization; Structural relaxation; TEM

Indexed keywords

GLASS TRANSITION; HYDRATION; MOLECULAR STRUCTURE; RHEOLOGY; TRANSMISSION ELECTRON MICROSCOPY;

FROZEN DOUGH; GLUTEN NETWORKS; SUBZERO TEMPERATURES;

PROTEINS;

CALLUNA VULGARIS;

EID: 44649158251     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.001     Document Type: Article

References (42)

1. Amend T., and Belitz H.D. Gluten formation studied by the transmission electron microscope. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung 191 (1990)
2. Bache I.C., and Donald A.M. The structure of the gluten network in dough: a study using environmental scanning electron microscopy. Journal of Cereal Science 28 (1998) 127-133
3. Belton P.S. On the elasticity of wheat gluten. Journal of Cereal Science 29 (1999) 103-107
4. Bot A. Differential scanning calorimetric study on the effects of frozen storage on gluten and dough. Cereal Chemistry 80 (2003) 366-370
5. Brawer, S., 1985. Relaxation in Viscous Liquids and Glasses, The American Ceramic Society, Inc., Columbus, OH.
6. Carceller J.L., and Aussenac T. Size characterization of glutenin polymers by HPS. Journal of Cereal Science 33 (2001) 131-142
7. Coleman N.J., and Craig D.Q.M. Modulated temperature differential scanning calorimetry: a novel approach to pharmaceutical thermal analysis. International Journal of Pharmaceutics 135 (1996) 13-29
8. Deszczynski M., Kasapis S., MacNaughton W., and Mitchell J.R. High sugar/polysaccharide glasses: resolving the role of water molecules in structure formation. International Journal of Biological Macromolecules 30 (2002) 279
9. Helms V. Protein dynamics tightly connected to the dynamics of surrounding and internal water molecules. Chemphyschem 8 (2007) 23-33
10. Johari G.P. Determining temperature-invariant enthalpy change and other thermodynamic functions on transformation of proteins and other biopolymers. Journal of Physical Chemistry B 101 (1997) 6780-6785
11. Johari G.P., and Sartor G. Vitrification and structural relaxation of a water-swollen protein, wheat gluten and the thermodynamics of its water-protein <-> ice equilibrium. Journal of the Chemical Society - Faraday Transactions 92 (1996) 4521-4531
12. Johari G.P., and Sartor G. Vitrification and structural relaxation of a water-swollen protein, wheat gluten and the thermodynamics of its water-protein <-> ice equilibrium (vol 92, pg 4521, 1996). Journal of the Chemical Society - Faraday Transactions 93 (1997) 2609
13. Kalichevsky M.T., Jaroszkiewicz E.M., and Blanshard J.M.V. Glass-transition of gluten. 2. The effect of lipids and emulsifiers. International Journal of Biological Macromolecules 14 (1992) 267-273
14. Kalichevsky M.T., Jaroszkiewicz E.M., and Blanshard J.M.V. Glass-transition of gluten. 1. Gluten and gluten sugar mixtures. International Journal of Biological Macromolecules 14 (1992) 257-266
15. Kasapis S. Definition of the mechanical glass transition temperature for dehydrated foods. Journal of Agricultural and Food Chemistry 52 (2004) 2262-2268
16. Kasapis S. Definition and applications of the network glass transition temperature. Food Hydrocolloids 20 (2006) 218-228
17. Kasapis S. The effect of pressure on the glass transition of biopolymer/co-solute: Part I: The example of gelatin. International Journal of Biological Macromolecules 40 (2007) 491
18. Kasapis S., and Al-Marhoobi I.M. Bridging the divide between the high- and low-solid analyses in the gelatin/κ-carrageenan mixture. Biomacromolecules 6 (2005) 14-23
19. Kasapis S., Mitchell J., Abeysekera R., and MacNaughtan W. Rubber-to-glass transitions in high sugar/biopolymer mixtures. Trends in Food Science and Technology 15 (2004) 298
20. Kontogiorgos V., and Goff H.D. Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics 1 (2006) 202-215
21. Kontogiorgos V., Goff H.D., and Kasapis S. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules 8 (2007) 1293-1299
22. Kontogiorgos V., Goff H.D., and Kasapis S. Effect of aging and ice structuring protein on the physical properties of flour-water mixtures. Food Hydrocolloids 22 (2008) 1135-1147
23. Kraftmakher, Y., 2004. Modulation Calorimetry, Theory and Applications, Springer, Berlin.
24. Lefebvre J., Pruska-Kedzior A., Kedzior Z., and Lavenant L. A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scale. Journal of Cereal Science 38 (2003) 257-267
25. Ngai K.L. Dynamic and thermodynamic properties of glass-forming substances. Journal of Non-Crystalline Solids 275 (2000) 7-51
26. Ngai K.L. Why the glass transition problem remains unsolved?. Journal of Non-Crystalline Solids 353 (2007) 709-718
27. Noel T.R., Parker R., Ring S.G., and Tatham A.S. The glass-transition behavior of wheat gluten proteins. International Journal of Biological Macromolecules 17 (1995) 81-85
28. Papon, P., Leblond, J., Meijer, P.H.E., 2002. The physics of phase transitions, Springer, Berlin.
29. Reading M., Luget A., and Wilson R. Modulated differential scanning calorimetry. Thermochimica Acta 238 (1994) 295-307
30. Robards A.W., and Sleytr U.B. Freeze substitution and low temperature embedding. In: Glauert A.M. (Ed). Low Temperature Methods in Biological Electron Microscopy (1985), Elsevier, New York 461-499
31. Roman-Gutierrez A.D., Guilbert S., and Cuq B. Description of microstructural changes in wheat flour and flour components during hydration by using environmental scanning electron microscopy. Lebensmittel-Wissenschaft Und-Technologie - Food Science and Technology 35 (2002) 730-740
32. Sartor G., and Johari G.P. Thermodynamic equilibrium of water and ice in hydrated gliadin and hemoglobin. Journal of Physical Chemistry B 101 (1997) 6575-6582
33. Sartor G., and Johari G.P. Structural relaxation of a vitrified high-protein food, beef, and the phase transformation of its water content (vol 100, pg 10450, 1996). Journal of Physical Chemistry B 101 (1997) 6791
34. Sartor G., Mayer E., and Johari G.P. Calorimetric studies of the kinetic unfreezing of molecular motions in hydrated lysozyme, hemoglobin and myoglobin. Biophysical Journal 66 (1994) 249-258
35. Schawe J.E.K. Principles for the interpretation of modulated temperature DSC measurements. Part 1. Glass transition. Thermochimica Acta 261 (1995) 183-194
36. Schawe J.E.K. Principles for the interpretation of temperature-modulated DSC measurements. Part 2: A thermodynamic approach. Thermochimica Acta 304/305 (1997) 111-119
37. Selomulyo V.-O., and Zhou W. Frozen bread dough: effects of freezing storage and dough improvers. Journal of Cereal Science 45 (2007) 1-17
38. Shewry, P.R., 2003. Wheat gluten proteins. In: Shewry P.R., Lookhart G.L. (Eds.), Wheat Gluten Protein Analysis, American Association of Cereal Chemists, St. Paul, MN.
39. Shomer I., Lookhart L.G., Vasiliver R., and Bean S. Ultrastructure of consecutively extracted and flocculated gliadins and glutenins. Journal of Cereal Science 27 (1998) 27-36
40. Smith A.K., Goff H.D., and Sun B.D. Freeze-substitution and low temperature embedding of dairy products for transmission electron microscopy. Journal of Microscopy 213 (2004) 63-69
41. Uthayakumaran S., Newberry M., Phan-Thien N., and Tanner R. Small and large strain rheology of wheat gluten. Rheologica Acta 41 (2002) 162-172
42. Wahlund K.G., Gustavsson M., MacRitchie F., Nylander T., and Wannerberger L. Size characterization of wheat proteins, particularly glutenin by asymmetrical flow filed-flow fraction. Journal of Cereal Science 23 (1996) 113-119