𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of wheat proteins on the viscoelastic properties of starch gels

✍ Scribed by Lennart Lindahl; Ann-Charlotte Eliasson

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
491 KB
Volume
37
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the starch gel. When starch was gelatinised in presence of gluten it was found that G' increased for wheat and rye starches, whereas the presence of gluten proteins caused the opposite effect to maize starch. The viscoelastic behaviour of the other starches was not affected by the presence of gluten. A water soluble wheat protein fraction had the same effect on the viscoelastic behaviour of wheat starch as gluten, whereas ligolin behaved like a polar lipid.

πŸ“œ SIMILAR VOLUMES

Influence of gluten on the viscoelastic
Influence of gluten on the viscoelastic properties of starch pastes and gels
✍ Champenois, Yann; Rao, M A; Walker, Larry P πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 221 KB πŸ‘ 2 views

Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ‰20) and wheat Γ‘our have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network

Influence of Ξ±-amylase on the viscoelast
Influence of Ξ±-amylase on the viscoelastic properties of starch-gluten pastes and gels
✍ Champenois, Yann; Rao, M A; Walker, Larry P πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 185 KB πŸ‘ 1 views

To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases