Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Bin Jiang, Vassilis Kontogiorgos, Stefan Kasapis, H. Douglas Goff

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The structural properties and ultra morphology of highly hydrated gluten networks at subzero temperatures were studied. Modulated differential scanning calorimetry (MDSC), mechanical spectroscopy in the form of dynamic oscillation on shear, and transmission electron microscopy (TEM) were employed as analytical tools. The experimental protocol documented the absence of a well-defined glass transition region in terms of overall spectrum shape and temperature band. Thus the reversing component of heat flow recorded using MDSC shows that a series of overlapping glass transition phenomena are spread over a broad temperature range. Furthermore, calorimetrically observed relaxation mechanisms do not correlate in the temperature domain with mechanical functions, an outcome that argues that there is no direct link between the mechanical stability and calorimetrically recorded molecular processes. In the absence of a distinct glass transition region, it is proposed that ice melting could be considered as the sole valid indicator of molecular mobility and quality control for frozen hydrated gluten. The ultra morphology of networks in these systems is made of flat sheets/thin films being ruptured by ice formation and subsequent recrystallization.

LanguageEnglish
Pages42-48
Number of pages7
JournalJournal of Food Engineering
Volume89
Issue number1
Early online date7 Apr 2008
DOIs
Publication statusPublished - 1 Nov 2008
Externally publishedYes

Fingerprint

Glutens
gluten
glass transition
Glass
Temperature
Differential Scanning Calorimetry
Ice
differential scanning calorimetry
ultrastructure
temperature
ice
Transmission Electron Microscopy
melting
Quality Control
Freezing
shear stress
quality control
transmission electron microscopy
oscillation
spectroscopy

Cite this

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abstract = "The structural properties and ultra morphology of highly hydrated gluten networks at subzero temperatures were studied. Modulated differential scanning calorimetry (MDSC), mechanical spectroscopy in the form of dynamic oscillation on shear, and transmission electron microscopy (TEM) were employed as analytical tools. The experimental protocol documented the absence of a well-defined glass transition region in terms of overall spectrum shape and temperature band. Thus the reversing component of heat flow recorded using MDSC shows that a series of overlapping glass transition phenomena are spread over a broad temperature range. Furthermore, calorimetrically observed relaxation mechanisms do not correlate in the temperature domain with mechanical functions, an outcome that argues that there is no direct link between the mechanical stability and calorimetrically recorded molecular processes. In the absence of a distinct glass transition region, it is proposed that ice melting could be considered as the sole valid indicator of molecular mobility and quality control for frozen hydrated gluten. The ultra morphology of networks in these systems is made of flat sheets/thin films being ruptured by ice formation and subsequent recrystallization.",
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Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. / Jiang, Bin; Kontogiorgos, Vassilis; Kasapis, Stefan; Douglas Goff, H.

In: Journal of Food Engineering, Vol. 89, No. 1, 01.11.2008, p. 42-48.

Research output: Contribution to journalArticle

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AU - Kontogiorgos, Vassilis

AU - Kasapis, Stefan

AU - Douglas Goff, H.

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