Relaxation dynamics in hydrated gluten networks

Vassilis Kontogiorgos, Oluwatodimu S. Dahunsi

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Stress relaxation in hydrated gluten networks was investigated by means of rheometry and confocal laser scanning microscopy. Stress relaxation was followed for 30 min over a wide temperature range (0-70 °C). Temperature played a significant role in relaxation, allowing the construction of mastercurves and calculation of shift factors. This approach revealed a continuous relaxation with absence of plateau modulus, typical of polydisperse materials of low molecular weight. Calculation of stress relaxation spectra identified three relaxation regimes. Stress relaxation is independent of compositional differences, although, confocal microscopy showed the influence of protein composition on the morphology of the networks. Utilization of concepts from macromolecular dynamics and poroelasticity allowed a first insight to the mechanisms of relaxation. Reptation of chains in combination with water migration from the pores of the network seems to play major role in the relaxation mechanisms. Description of relaxation phenomena under such a theoretical framework allows better understanding of the rheological properties of gluten with the aim to improve its industrial performance. © 2013 Elsevier Ltd.
Original languageEnglish
Pages (from-to)101-108
Number of pages8
JournalJournal of Cereal Science
Volume59
Issue number1
DOIs
Publication statusPublished - Jan 2014

Fingerprint

stress relaxation
Glutens
Stress relaxation
gluten
Confocal Microscopy
Temperature
Molecular Weight
Water
Confocal microscopy
protein composition
confocal laser scanning microscopy
rheological properties
Microscopic examination
plateaus
temperature
Proteins
Molecular weight
molecular weight
Scanning
Lasers

Cite this

Kontogiorgos, Vassilis ; Dahunsi, Oluwatodimu S. / Relaxation dynamics in hydrated gluten networks. In: Journal of Cereal Science. 2014 ; Vol. 59, No. 1. pp. 101-108.
@article{46f6b6cc680d4d2a913e3af8524c0193,
title = "Relaxation dynamics in hydrated gluten networks",
abstract = "Stress relaxation in hydrated gluten networks was investigated by means of rheometry and confocal laser scanning microscopy. Stress relaxation was followed for 30 min over a wide temperature range (0-70 °C). Temperature played a significant role in relaxation, allowing the construction of mastercurves and calculation of shift factors. This approach revealed a continuous relaxation with absence of plateau modulus, typical of polydisperse materials of low molecular weight. Calculation of stress relaxation spectra identified three relaxation regimes. Stress relaxation is independent of compositional differences, although, confocal microscopy showed the influence of protein composition on the morphology of the networks. Utilization of concepts from macromolecular dynamics and poroelasticity allowed a first insight to the mechanisms of relaxation. Reptation of chains in combination with water migration from the pores of the network seems to play major role in the relaxation mechanisms. Description of relaxation phenomena under such a theoretical framework allows better understanding of the rheological properties of gluten with the aim to improve its industrial performance. {\circledC} 2013 Elsevier Ltd.",
author = "Vassilis Kontogiorgos and Dahunsi, {Oluwatodimu S.}",
year = "2014",
month = "1",
doi = "10.1016/j.jcs.2013.11.007",
language = "English",
volume = "59",
pages = "101--108",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",
number = "1",

}

Relaxation dynamics in hydrated gluten networks. / Kontogiorgos, Vassilis; Dahunsi, Oluwatodimu S.

In: Journal of Cereal Science, Vol. 59, No. 1, 01.2014, p. 101-108.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Relaxation dynamics in hydrated gluten networks

AU - Kontogiorgos, Vassilis

AU - Dahunsi, Oluwatodimu S.

PY - 2014/1

Y1 - 2014/1

N2 - Stress relaxation in hydrated gluten networks was investigated by means of rheometry and confocal laser scanning microscopy. Stress relaxation was followed for 30 min over a wide temperature range (0-70 °C). Temperature played a significant role in relaxation, allowing the construction of mastercurves and calculation of shift factors. This approach revealed a continuous relaxation with absence of plateau modulus, typical of polydisperse materials of low molecular weight. Calculation of stress relaxation spectra identified three relaxation regimes. Stress relaxation is independent of compositional differences, although, confocal microscopy showed the influence of protein composition on the morphology of the networks. Utilization of concepts from macromolecular dynamics and poroelasticity allowed a first insight to the mechanisms of relaxation. Reptation of chains in combination with water migration from the pores of the network seems to play major role in the relaxation mechanisms. Description of relaxation phenomena under such a theoretical framework allows better understanding of the rheological properties of gluten with the aim to improve its industrial performance. © 2013 Elsevier Ltd.

AB - Stress relaxation in hydrated gluten networks was investigated by means of rheometry and confocal laser scanning microscopy. Stress relaxation was followed for 30 min over a wide temperature range (0-70 °C). Temperature played a significant role in relaxation, allowing the construction of mastercurves and calculation of shift factors. This approach revealed a continuous relaxation with absence of plateau modulus, typical of polydisperse materials of low molecular weight. Calculation of stress relaxation spectra identified three relaxation regimes. Stress relaxation is independent of compositional differences, although, confocal microscopy showed the influence of protein composition on the morphology of the networks. Utilization of concepts from macromolecular dynamics and poroelasticity allowed a first insight to the mechanisms of relaxation. Reptation of chains in combination with water migration from the pores of the network seems to play major role in the relaxation mechanisms. Description of relaxation phenomena under such a theoretical framework allows better understanding of the rheological properties of gluten with the aim to improve its industrial performance. © 2013 Elsevier Ltd.

U2 - 10.1016/j.jcs.2013.11.007

DO - 10.1016/j.jcs.2013.11.007

M3 - Article

VL - 59

SP - 101

EP - 108

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -