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ARS Home » Research » Publications at this Location » Publication #108207
Title: THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN CONCENTRATED SUSPENSIONS

Author
item Xu, Jingyuan - James
item BIETZ, JEROLD - USDA-ARS-NCAUR (RET.)
item Carriere, Craig
item WIRTZ, DENIS - JOHNS HOPKINS UNIV

Submitted to: Food Structure
Publication Type: Proceedings
Publication Acceptance Date: 3/16/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The linear rheological properties of vital wheat gluten suspensions were studied using a strain-controlled rheometer. A series of concentrations of gluten suspensions were investigated. The plateau moduli strongly depend on concentrations of gluten. The storage modulus varied from 1.8 dyne/cm**2 for a 225 mg/ml gluten suspension to 370 dyne/cm**2 for 325 mg/ml gluten. Below 250 mg/ml, the material exhibits more fluid-like properties. The phase shifts ranged from 23 deg for 10**-3 rad/sec of frequency to 65 deg at 100 rad/sec. The G' and G" crossover frequency shifted slightly from 0.5 rad/sec for a 225 mg/ml gluten suspension to 0.9 rad/sec for a 250 mg/ml one. However, above 300 mg/ml, the material exhibits more solid-like behavior. The phase shifts ranged from 23 deg at 10**-3 rad/sec to 45 deg at 100 rad/sec. The G' and G" crossover frequencies are all close to 100 rad/sec. The behavior of the high-frequency moduli of gluten suspensions below 250 mg/ml is totally distinct from gluten suspensions above 300 mg/ml. Below 250 mg/ml, the high-frequency moduli are proportional to w**3/4, which indicates that the material behaves as a semi-flexible polymer. While above 300 mg/ml, the high-frequency moduli are proportional to w**1/2, which is indicative of flexible polymer.