Glass transition behavior and rheological properties of surfactants and gluten-surfactant mixtures

Cereal Chemistry

Volumn 81, Issue 5, 2004, Pages 582-588

  Toufeili, Imad ^a,b   Kokini, Jozef L ^a  

^a AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETERS; CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GLASS TRANSITION; MELTING; MOISTURE; MOISTURE DETERMINATION;

ACID ESTER; BEHAVIOUR PROPERTIES; CROSSLINKING REACTION; GLASS TRANSITION BEHAVIOR; HIGHEST TEMPERATURE; MONOGLYCERIDES; RHEOLOGICAL PROPERTY; SODIUM STEAROYL LACTYLATE; SURFACTANT MIXTURE; TAN Δ;

SURFACE ACTIVE AGENTS;

DIACETYLTARTARIC ACID ESTER OF MONOGLYCERIDE; GLUTEN; GLYCEROL STEARATE; MONOACYLGLYCEROL; PLASTICIZER; SODIUM STEAROYL LACTYLATE; SURFACTANT; UNCLASSIFIED DRUG;

ARTICLE; BAKING; BREAD; COOKING; CROSS LINKING; CRYSTAL STRUCTURE; CRYSTALLINE DOMAIN; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; DRUG MIXTURE; DYNAMIC OSCILLATORY BEHAVIOR; DYNAMICS; FLOW KINETICS; FLOW MEASUREMENT; GLASS TRANSITION TEMPERATURE; HIGH TEMPERATURE; MECHANICAL SPECTROMETRY; MELTING POINT; MOISTURE; NONHUMAN; OSCILLATION; PRESSURE RHEOMETRY; PROTEIN DOMAIN; SPECTROMETRY; TEMPERATURE DEPENDENCE; VITRIFICATION; WHEAT;

TRITICUM AESTIVUM;

EID: 4544238096     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.5.582     Document Type: Article

References (54)

1. Aklonis, J. J., and MacKnight, W. G. 1983. Introduction to Polymer Viscoelasticity. Pages 57-84. John Wiley and Sons: New York.
2. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Method 44-40. The Association: St. Paul, MN.
3. AOCS. 1990. Official Methods and Recommended Practices of the American Oil Chemists Society, 4th Ed. Method Ja 2b-87. The Society: Champaign, IL.
4. Apichartsrangkoon, A. 2002. Dynamic viscoelastic properties of heated gluten/soy protein gels. J. Food Sci. 67:653-657.
5. Attenburrow, G., Barnes, D. J., Davies, A. P., and Ingman, S. J. 1990. Rheological properties of wheat gluten. J. Cereal Sci. 12:1-14.
6. Belton, P. S. 1999. On the elasticity of wheat gluten. J. Cereal Sci. 29:103-107.
7. Bergenståhl, B. 1997. Physicochemical aspects of an emulsifier functionality. Pages 147-172 in: Food Emulsifiers and Their Applications. G. L. Hasenhuettl and R. W. Hartel, eds. Chapman and Hall: New York.
8. 17O nuclear magnetic resonance study of water in gluten in the glassy and rubbery state. Cereal Chem. 73:618-624.
9. 2H nuclear magnetic resonance mobility, and glass transition behavior of gluten. Cereal Chem. 74:312-317.
10. Cornec, M., Popineau, Y., and Lefebvre, J. 1994. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. J. Cereal Sci. 19:131-139.
11. Davies, A. P. 1986. Protein functionality in bakery products. Pages 89-104 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier and T. Galliard, eds. R. Soc. Chem.: London.
12. DeGraaf, E. M., Madeka, H., Cocero, A. M., and Kokini, J. L. 1993. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry. Biotechnol. Prog. 9:210-213.
13. DeStefanis, V. A., Ponte, J. G., Jr., Chung, F. H., and Ruzza, N. A. 1977. Binding of crumb softeners and dough strengtheners during bread-making. Cereal Chem. 54:13-24.
14. Di Gioia, L., and Guilbert, S. 1999. Protein-based thermoplastic resins: Effect of some polar and amphiphilic plasticizers. J. Agric. Food Chem. 47:1254-1261.
15. Ferry, J. D. 1980. Viscoelastic Properties of Polymers. Pages 33-55. John Wiley and Sons: New York.
16. Fu, J., Mulvaney, S. J., and Cohen, C. 1997. Effect of added fat on the rheological properties of wheat flour doughs. Cereal Chem. 74:304-311.
17. Gontard, N., and Ring, S. 1996. Edible wheat gluten film: Influence of water content on glass transition temperature. J. Agric. Food Chem. 44:3474-3478.
18. Grant, A., Belton, P. S., Colquhoun, I. J., Parker, M. L., Plitjer, J. J., Shewry, P. R., Tatham, A. S., and Wellner, N. 1999. Effects of temperature on sorption of water by wheat gluten determined using deuterium nuclear magnetic resonance. Cereal Chem. 76:219-226.
19. Hamer, R. J., and van Vliet, T. 2000. Understanding the structure and properties of gluten: An overview. Pages 125-131 in: Proc. Int. Workshop on Gluten Proteins, 7th. P. R. Shewry and A. S. Tatham, eds. R. Soc. Chem.: London.
20. Hoseney, R. C. 1989. The interactions that produce unique products from wheat flour. Pages 595-600 in: Wheat is Unique. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
21. Hoseney, R. C., Zeleznak, K., and Lai, C. S. 1986. Wheat gluten: A glassy polymer. Cereal Chem. 63:285-286.
22. Junge, R. C., and Hoseney, R. C. 1981. A mechanism by which shortening and certain surfactants improve loaf volume in bread. Cereal Chem. 58:408-412.
23. Kalichevsky, M. T., Jaroszkiewicz, E. M., and Blanshard, J. M. V. 1992. Glass transition of gluten. 2: The effect of lipid and emulsifiers. Int. J. Biol. Macromol. 14:267-273.
24. Khatkar, B. S., Bell, A. E., and Schofield, J. D. 1995. The dynamic rheological properties of glutens and gluten subfractions from wheats of good and poor bread making quality. J. Cereal Sci. 22:29-44.
25. Knightly, W. H. 1996. Surfactants. Pages 65-103 in: Baked Goods Freshness. Technology, Evaluation and Inhibition of Staling. R. E. Hebeda and H. F. Zobel, eds. Marcel Dekker: New York.
26. Köhler, P. 2001. Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components. Lebensm. Wiss. Technol. 34:348-358.
27. Köhler, P., and Grosch, W. 1999. Study of the effect of DATEM. I. Influence of fatty acid chain length on rheology and baking. J. Agric. Food Chem. 47:1863-1869.
28. Kokelaar, J. J., Garritsen, J. A., and Prins, A. 1995. Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities. Colloids Surfaces A. Physicochem. Eng. Aspects 95:69-77.
29. Kokini, J. L., Cocero, A. M., and Madeka, H. 1995. State diagrams help predict rheology of cereal proteins. Food Technol. 49:74-82.
30. Krog, N. 1990. Food emulsifiers and their chemical and physical properties. Pages 127-180 in: Food Emulsions. K. Larsson and S. E. Friberg, eds. Marcel Dekker: New York.
31. Krog, N., Olesen, S. K., Toernaes, H., and Jønsson, T. 1989. Retrogradation of the starch fraction in wheat bread. Cereal Foods World 34:281-285.
32. Lambert, I. A., and Kokini, J. L. 2001. Effect of L-cysteine on the rheological properties of wheat flour. Cereal Chem. 78:226-230.
33. Larré, C., Denery-Papini, S., Popineau, Y., Deshayes, G., Desserme, C., and Lefebvre, J. 2000. Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chem. 77:121-127.
34. Lefebvre, J., Popineau, Y., Deshayes, G., and Lavenant, L. 2000. Temperature-induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunit composition. Cereal Chem. 77:193-201.
35. Levine, H., and Slade, L. 1987. Water as a plasticizer: Physicochemical aspects of low-moisture polymeric systems. Pages 79-185 in: Water Science Reviews, Vol. 3. F. Franks, ed. Cambridge University Press: Cambridge, UK.
36. Levine, H., and Slade, L. 1990. Influences of the glassy and rubbery states on the thermal, mechanical and structural properties of doughs and baked products. Pages: 157-330 in: Dough Rheology and Baked Product Texture. J. Faubion and H. Faridi, eds. Van Nostrand Reinhold: New York.
37. Li, W. L., Tsiami, A. A., and Schofield, J. D. 2000. Redox reactions during dough mixing and dough resting: Effect of reduced and oxidized glutathione and L-ascorbic acid on rheological properties of gluten. Pages 239-243 in: Proc. Int. Workshop on Gluten Proteins, 7th. P. R. Shewry and A. S. Tatham, eds. R. Soc. Chem.: London.
38. Micard, V., and 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.
39. Micard, V., Morel, M. H., and Guilbert, S. 2000. Wheat gluten film: Improvement of mechanical properties by mechanical and physical treatments. Pages 356-359 in: Proc. Int. Workshop on Gluten Proteins, 7th. P. R. Shewry and A. S. Tatham, eds. R. Soc. Chem.: London.
40. Miller, K. A., and Hoseney, R. C. 1999. Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs. Cereal Chem. 76:100-104.
41. Nicholls, R. J., Appelqvist, I. A. M., Davies, A. P., Ingman, S. J., and Lillford, P. J. 1995. Glass transitions and the fracture behavior of gluten and starches within the glassy state. J. Cereal Sci. 21:25-36.
42. Nikolaidis, A., and Labuza, T. P. 1996. Glass transition state diagram of a baked cracker and its relationship to gluten. J. Food Sci. 61:803-806.
43. Orthoefer, F. T. 1997. Applications of emulsifiers in baked foods. Pages 211-234 in: Food Emulsifiers and Their Applications. G. L. Hasenhuettl and R. W. Hartel, eds. Chapman and Hall: New York.
44. Rao, P. A., Nussinovitch, A., and Chinachoti, P. 1992. Effects of selected surfactants on amylopectin recrystallization and recoverability of bread crumb during storage. Cereal Chem. 69:613-618.
45. Roach, R. R., and Hoseney, R. C. 1995. Effect of certain surfactants on the starch in bread. Cereal Chem. 72:578-582.
46. Roy, S., Weller, C. L., Gennadios, A., Zeece, M. G., and Testin, R. F. 1999. Physical and molecular properties of wheat gluten films cast from heated film-forming solutions. J. Food Sci. 64:57-60.
47. Schuster, G., and Adams, W. F. 1984. Emulsifiers as additives in bread and fine baked products. Pages 139-287 in: Advances in Cereal Science and Technology, Vol. VI. Y. Pomeranz, ed. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. The Association: St. Paul, MN.
48. Schuster, G., and Adams, W. F. 1984. Emulsifiers as additives in bread and fine baked products. Pages 139-287 in: Advances in Cereal Science and Technology, Vol. VI. Y. Pomeranz, ed. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. The Association: St. Paul, MN.
49. Singh, H., and MacRitchie, F. 2001. Application of polymer science to properties of gluten. J. Cereal Sci. 33:231-243.
50. Slade, L., Levine, H., and Finley, J. W. 1988. Protein-water interactions: Water as a plasticizer of gluten and other protein polymers. Pages 9-124 in: Protein Quality and the Effects of Processing. D. Philips and J. W. Finley, eds. Marcel Dekker: New York.
51. Stauffer, C. E. 1999. Emulsifiers. Eagan Press: St. Paul, MN.
52. Tamstorf, S., Jonsson, T., and Krog, N. 1986. The role of fats and emulsifiers in baked products. Pages 75-88 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier and T. Galliard, eds. R. Soc. Chem.: London.
53. Tilley, A., Benjamin, R. E., Bagorogoza, K. F., Okot-Kotber, B. M., Prakash, O., and Kwen, H. 2001. Tyrosine cross-links: Molecular basis of gluten structure and function. J. Agric. Food Chem. 49:2627-2632.
54. Zielinski, R. J. 1997. Synthesis and composition of food-grade emulsifiers. Pages 11-38 in: Food Emulsifiers and Their Applications. G. L. Hasenhuettl and R. W. Hartel, eds. Chapman and Hall: New York.