Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Tempera...
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| Autores principales: | , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v42_n2_p97_Elizalde |
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| Sumario: | Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Temperature ranged within 11-130 °C and moisture within 5.9-12.3%. Few changes occurred in the glassy state. Above Tg, changes occurred at accelerating rates: water absorption increased, gluten browned, foaming capacity decreased, and foam collapse increased. Arrhenius plots of WAC and color change rates showed breaks, indicating the importance of Tg. Empirical models developed to describe the observed changes indicated that besides Tg, the interdependent effects of moisture and temperature were also very important. |
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