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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #418140
Research Project: Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

Location: Food Processing and Sensory Quality Research

Title: Effects of mixing and large-amplitude oscillatory shear deformations on microstructural properties of gliadin and glutenin as captured by stop-flow frequency sweeps in small-amplitude oscillatory shear

Author
item YAZAR, GAMZE - University Of Idaho
item Smith, Brennan
item KOKINI, JOZEF - Purdue University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/7/2024
Publication Date: 10/11/2024
Citation: Yazar, G., Smith, B., Kokini, J. 2024. Effect of mixing and LAOS deformations on microstructural properties of gliadin and glutenin as analyzed by stop-flow frequency sweeps in SAOS. Foods. https://doi.org/10.3390/foods13203232.
DOI: https://doi.org/10.3390/foods13203232

Interpretive Summary: This study examined the mechanical and rheological properties of gliadin and glutenin, two key proteins in wheat gluten, using Large Amplitude Oscillatory Shear (LAOS) and frequency sweeps. The researchers aimed to understand how varying mixing times—short (4 minutes) and prolonged (60 minutes)—affected these proteins under different deformation conditions.The findings showed that gliadin's elasticity increased with longer mixing times, evidenced by a significant rise in the storage modulus (G') and a smaller increase in the loss modulus (G''). This was further demonstrated by a decrease in the tand ratio and a gentler slope of G' over time. In contrast, glutenin displayed stable mechanical properties regardless of mixing time, although it did show elastic decay at higher frequencies after prolonged mixing.Overall, the combination of non-linear and linear testing methods revealed how mixing duration and deformation magnitude impacted gluten proteins, highlighting the different responses of gliadin and glutenin to processing conditions. This research could help improve the quality and functionality of gluten-containing products.

Technical Abstract: Gliadin and glutenin extracted from vital wheat gluten were studied using the Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being exposed to short (4-minute) and prolonged (60-minute) mixing times. LAOS tests were conducted up to two different strain amplitudes (':0.1%, 200%, ':10 rad/s) to apply small and large deformations on gliadin and glutenin after mixing for different time periods. Frequency sweep tests (':0.01-100 rad/sec, ':0.06%) revealed an increase in elasticity for gliadin with respect to increasing mixing time, as evidenced by a robust increase in G'('), coupled with a less robust increase in G''('). Consistent with an increase in elasticity, progressively lower tand(') and G'(') slope were observed for gliadin exposed to 60-minute mixing followed by large LAOS deformations. However, G'('), G''('), '*(') remained constant for glutenin as mixing time increased. An elastic decay with an increase in tan'(') was found for glutenin when exposed to prolonged mixing followed by large LAOS deformations, that became apparent at high frequencies. The stop-flow LAOS (non-linear region)-frequency sweep (linear region) tests provided an understanding of how the exposure of different mixing times and LAOS deformations at different magnitudes influenced the mechanical/rheological properties of the main gluten proteins.