Temperature dependence of relaxation spectra for highly hydrated gluten networks

Journal of Cereal Science

Volumn 52, Issue 1, 2010, Pages 100-105

  Kontogiorgos, Vassilis ^a   Kasapis, Stefan ^b  

^a UNIVERSITY OF HUDDERSFIELD   (United Kingdom)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Gluten; L curve; Mechanical measurements; Relaxation spectrum; Tikhonov regularization

Indexed keywords

EID: 77953591849     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.04.001     Document Type: Article

References (31)

1. Bellido G.G., and Hatcher D.W. Stress relaxation behaviour of yellow alkaline noodles: effect of deformation history. Journal of Food Engineering 93 (2009) 460-467
2. Belton P.S. On the elasticity of wheat gluten. Journal of Cereal Science 29 (1999) 103-107
3. Belton P.S. New approaches to study the molecular basis of the mechanical properties of gluten. Journal of Cereal Science 41 (2005) 203-211
4. Bohlin L., and Carlson T.L.G. Shear stress relaxation of wheat flour dough and gluten. Colloids and Surfaces 2 (1981) 59-69
5. Brabec J.C., Rögl H., and Schausberger A. Investigation of relaxation properties of polymer melts by comparison of relaxation time spectra calculated with different algorithms. Rheologica Acta 36 (1997) 667-676
6. Don C., Lichtendonk W., Plijter J.J., and Hamer R.J. Glutenin macropolymer: a gel formed by glutenin particles. Journal of Cereal Science 37 (2003) 1-7
7. Elster C., Honerkamp J., and Weese J. Using regularization methods for the determination of relaxation and retardation spectra of polymeric liquids. Rheologica Acta 30 (1991) 161-174
8. Emri I., von Bernstorff B.S., Cvelbar R., and Nikonov A. Re-examination of the approxiamte methods for interconversion between frequency- and time- dependent material functions. Journal of Non-Newtonian Fluid Mechanics 129 (2005) 75-84
9. Ferry J.D. Viscoelastic Properties of Polymers. third ed. (1980), Wiley, New York
10. Friedrich C., Honerkamp J., and Weese J. New ill-posed problems in rheology. Rheologica Acta 35 (1996) 186-193
11. Groetsch C.W. The Theory of Tikhonov Regularization for Fredholm Equations of the First Kind. first ed. (1984), Pitman, Boston
12. Hansen P.-C. Analysis of discrete ill-posed problems by means of the L-curve. SIAM Review 34 (1992) 561-580
13. Hansen P.-C. Regularization toold: a MATLAB package for analysis and solution of discrete ill-posed problems. Numerical Algorithms 6 (1994) 1-35
14. Hansen P.-C. Regtools (2002). http://www.mathworks.com/matlabcentral/fileexchange/loadFile.do?objectId = 52&objectType = file
15. Honerkamp J. Ill-posed problems in rheology. Rheologica Acta 28 (1989) 363-371
16. Honerkamp J., and Weese J. A nonlinear regularization method for the calculation of relaxation spectra. Rheologica Acta 32 (1993) 65-73
17. Jiang B., Kontogiorgos V., Kasapis S., and Goff H.D. Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering 89 (2008) 42-48
18. Kasapis S. Phase separation in biopolymer gels: a low- to high-solid exploration of structural morphology and functionality. Critical Reviews in Food Science and Nutrition 48 (2008) 341-359
19. Kontogiorgos V., and Goff H.D. Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics 1 (2006) 202-215
20. 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
21. Kontogiorgos V., Jiang B., and Kasapis S. Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Foods Research International 42 (2009) 130-136
22. Lefebvre J., Popineau Y., Deshayes G., and Lavenant L. Temperature induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from near isogenic lines differing in HMW glutenin subunit composition. Cereal Chemistry 77 (2000) 193-201
23. 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
24. Lefebvre J., and van Vliet T. Physico-chemical aspects of gluten proteins. In: Aalbersberg W.Y., Hamer R.J., Jasperse P., de Jong H.H.J., de Kruif C.G., Walstra P., and de Wolf F.A. (Eds). Industrial Proteins in Perspective-Progress in Biotechnology, vol. 23 (2003), Elsevier Science, Amsterdam 92-102
25. Li W., Dobraszczyk B.J., and Schofield J.D. Stress relaxation behavior of wheat dough, gluten and gluten protein fractions. Cereal Chemistry 80 (2003) 333-338
26. Malkin Y.A. The use of a continuous relaxation spectrum for describing the viscoelastic properties of polymers. Polymer Science A48 (2006) 39-45
27. Rao V.K., Mulvaney S.J., and Dexter J.E. Rheological characterization of long- and short mixing flours based on stress-relaxation. Journal of Cereal Science 31 (2000) 159-171
28. Rubinstein M., and Colby R.H. Polymer Physics. first ed. (2003), Oxford University Press Inc., New York
29. Singh H., and MacRitchie F. Application of polymer science to properties of gluten. Journal of Cereal Science 33 (2001) 231-243
30. Sozer N., and Kokini J.L. Nanotechnology and its applications in the food sector. Trends in Biotechnology 27 (2009) 82-89
31. Termonia Y., and Smith P. Kinetic model for tensile deformation of polymers. I. Effect of molecular weight. Macromolecules 20 (1987) 835-838