Influence of equibiaxial extensional strain on stress relaxation of glycerol plasticised wheat gluten

Journal of the Science of Food and Agriculture

Volumn 88, Issue 13, 2008, Pages 2350-2356

  Zuo, Min ^a,b   Song, Yihu ^a,c   Zheng, Qiang ^a,c  

^a ZHEJIANG UNIVERSITY   (China)

^b HONG KONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Hong Kong)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Equibiaxial extensional deformation; Stress relaxation; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 55449109124     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3356     Document Type: Article

References (57)

1. Song YH and Zheng Q, Dynamic rheological properties of wheat flour dough and proteins. Trends Food Sci Tech 18:132-138 (2007).
2. Ewart JAD, Re-examination of the linear glutenin hypothesis. J Sci Food Agr 28:191-199 (1977).
3. Tatham AS, Shewry PR and Miflin BJ, Wheat gluten elasticity: A similar molecular basis to elastin? FEBS Lett 177:205-208 (1984).
4. Belton PS, On the elasticity of wheat gluten. J Cereal Sci 29:103-107 (1999).
5. Domenek S, Brendel L, Morel MH and Guilbert S, Swelling behavior and structural characteristics of wheat gluten polypeptide films. Biomacromolecules 5:1002-1008 (2004).
6. Matveev YI, Grinberg VY and Tolstoguzov VB, The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds. Food Hydrocolloid 14:425-437 (2000).
7. Domenek S, Morel MH, Redl A and Guilbert S, Rheological investigation of swollen gluten polymer networks: Effects of process parameters on cross-link density. Macromol Symp 200:137-145 (2003).
8. Song YH and Zheng Q, Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions. Food Hydrocolloid 22:674-681 (2008).
9. Sun SM, Song YH and Zheng Q, Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten. Food Hydrocolloid 21:1005-1013 (2007).
10. Sun SM, Song YH and Zheng Q, Thermo-molded wheat gluten plastics plasticized with glycerol: Effect of molding temperature. Food Hydrocolloid 22:1006-1013 (2008).
11. Song Y, Wang Z and Zheng Q, Equibiaxial extensional deformation and stress relaxation of glycerol plasticized wheat gluten at different concentrations. Food Hydrocolloid 22:414-420 (2008).
12. Song YH, Zheng Q and Wang Z, Equibiaxial extensional flow of wheat gluten plasticized with glycerol. Food Hydrocolloid 21:1290-1295 (2007).
13. Janssen AM, van Vliet T and Vereijken JM, Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition. J Cereal Sci 23:33-42 (1996).
14. Janssen AM, van Vliet T and Vereijken JM, Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential. J Cereal Sci 23:19-31 (1996).
15. Dobraszczyk BJ and Roberts CA, Strain hardening and dough gas cell-wall failure in biaxial extension. J Cereal Sci 20:265-274 (1994).
16. Kokelaar JJ, van Vliet T and Prins A, Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance. J Cereal Sci 24:199-214 (1996).
17. Rinde JA, Tschoegl NWand Smith TL, Large-deformation and rupture properties of wheat gluten. J Sci Food Agr 47:225-235 (1970).
18. Uthayakumaran S, Newberry M, Phan-Thien N and Tanner R, Small and large strain rheology of wheat gluten. Rheol Acta 41:162-172 (2002).
19. Dobraszczyk BJ and Morgenstern M, Rheology and the bread-making process. J Cereal Sci 38:229-245 (2003).
20. Singh H and MacRitchie F, Application of polymer science to properties of gluten. J Cereal Sci 33:231-243 (2001).
21. Lefebvre J, An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear. Rheol Acta 45:525-538 (2006).
22. Wang CF and Kokini JL, Prediction of the nonlinear viscoelastic properties of gluten doughs. J Food Eng 25:297-309 (1995).
23. Song Y and Zheng Q, Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation. J Cereal Sci 48:58-67 (2008).
24. Song YH and Zheng Q, Rheological behavior of wheat protein and structure-property relation of protein bioplastics. Acta Polym Sin 16:931-936 (2007).
25. Soskey PR and Winter HH, Equibiaxial extension of two polymer melts: Polystyrene and low density polyethylene. J Rheol 29:493-517 (1985).
26. Takahashi M, Isaki T, Takigawa T and Masuda T, Measurement of biaxial and uniaxial extensional flow behavior of polymer melts at constant strain rates. J Rheol 37:827-846 (1993).
27. Hachmann P and Meissner J, Rheometer for equibiaxial and planar elongations of polymer melts. J Rheol 47:989-1010 (2003).
28. Kompani M and Venerus DC, Equibiaxial extensional flow of polymer melts via lubricated squeezing flow. I. Experimental analysis. Rheol Acta 39:444-451 (2000).
29. Stadler FJ, Nishioka A, Stange J, Koyama K and Munstedt H, Comparison of the elongational behavior of various polyolefins in uniaxial and equibiaxial flows. Rheol Acta 46:1003-1012 (2007).
30. Sugimoto M, Masubuchi Y, Takimoto J and Koyama K, Melt rheology of polypropylene containing small amounts of high-molecular-weight chain. 2. Uniaxial and biaxial extensional flow. Macromolecules 34:6056-6063 (2001).
31. Nasseri S, Bilston L and Tanner R, Lubricated squeezing flow: A useful method for measuring the viscoelastic properties of soft tissues. Biorheology 40:545-551 (2003).
32. Campanella OH and Peleg M, Squeezing flow viscometry for nonelastic semiliquid foods - Theory and applications. Crit Rev Food Sci Nutrition 42:241-264 (2002).
33. Charalambides MN, Goh SM, Wanigasooriya L, Williams JG and Xiao W, Effect of friction on uniaxial compression of bread dough. J Mater Sci 40:3375-3381 (2005).
34. Khan SA and Larson RG, Comparison of simple constitutive equations for polymer melts in shear and biaxial and uniaxial extensions. J Rheol 31:207-234 (1987).
35. Redl A, Morel MH, Bonicel J, Guilbert S and Vergnes B, Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions. Rheol Acta 38:311-320 (1999).
36. Wellner N, Mills ENC, Brownsey G, Wilson RH, Brown N, Freeman J, et al, Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy. Biomacromolecules 6:255-261 (2005).
37. Bohlin L and Carlson TLG, Shear stress relaxation of wheat flour dough and gluten. Colloid Surface A 2:59-69 (1981).
38. Ferry JD, Viscoelastic Properties of Polymers. John Wiley, New York (1980).
39. 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. J Cereal Sci 38:257-267 (2003).
40. Li W, Dobraszczyk BJ and Schofield JD, Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions. Cereal Chem 80:333-338 (2003).
41. Lee CC and Mulvaney SJ, Dynamic viscoelastic and tensile properties of gluten and glutenin gels of common wheats of different strength. J Agr Food Chem 51:2317-2327 (2003).
42. Alting AC, de Jongh HHJ, Visschers RW and Simons JWFA, Physical and chemical interactions in cold gelation of food proteins. J Agr Food Chem 50:4682-4689 (2002).
43. Watanabe H, Sato T, Osaki K, Aoki Y, Li L, Kakiuchi M, et al, Rheological images of poly(vinyl chloride) gels. 4. Nonlinear behavior in a critical gel state. Macromolecules 31:4198-4204 (1998).
44. Ng TSK and McKinley GH, Power law gels at finite strains: The nonlinear rheology of gluten gels. J Rheol 52:417-449 (2008).
45. Lindsey CP and Patterson GD, Detailed comparison of the Williams-Watts and Cole-Davidson functions. J Chem Phys 73:3348-3357 (1980).
46. Cassagnau P, Montfort JP, Marin G and Monge P, Rheology of polydisperse polymers: relationship between intermolecular interactions and molecular weight distributions. Rheol Acta 32:156-167 (1993).
47. Chen HY, Stepanov EV, Chum SP, Hiltner A and Baer E, Linear stress relaxation behavior of amorphous ethylene-styrene interpolymers. Macromolecules 33:8870-8877 (2000).
48. Knoff WF, Hopkins IL and Tobolsky AV, Studies on the stress relaxation of polystyrenes in the rubbery flow region. II. Macromolecules 4:750-754 (1971).
49. Narkis M, Hopkins IL and Tobolsky AV, Studies on the stress relaxation of polystyrenes in the rubbery-flow region. Polym Eng Sci 10:66-69 (1970).
50. Santangelo PG, Ngai KL and Roland CM, The coupling model approach to the terminal relaxation. Polymer 39:681-687 (1998).
51. Gurtovenko AA and Gotlib YY, Dynamics of inhomogeneous cross-linked polymers consisting of domains of different sizes. J Chem Phys 115:6785-6793 (2001).
52. Leibler L, Rubinstein Mand Colby RH, Dynamics of reversible networks. Macromolecules 24:4701-4707 (1991).
53. Aubry T and Moan M, Rheological behavior of a hydrophobically associating water-soluble polymer. J Rheol 38:1681-1692 (1994).
54. Roland CM and Ngai KL, Segmental relaxation and molecular structure in polybutadienes and polyisoprene. Macromolecules 24:5315-5319 (1991).
55. Graveland A, Bosveld P, Lichtendonk WJ, Marseille JP, Moonen JHE and Scheepstra A, A model for the molecular structure of the glutenins from wheat flour. J Cereal Sci 3:1-16 (1985).
56. Roland CM, Constraints on local segmental motion in poly(vinylethylene) networks. Macromolecules 27:4242-4247 (1994).
57. Serero Y, Jacobsen V, Berret JF and May R, Evidence of nonlinear chain stretching in the rheology of transient networks. Macromolecules 33:1841-1847 (2000).