Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions

被引：6

作者：

Song, Yihu ^{[1
]}

Zheng, Qiang ^{[1
]}

机构：

[1] Zhejiang Univ, Dept Polymer Sci & Engn, Key Lab Macromol Synth & Funct, Minist Educ, Hangzhou 310027, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2008年 / 22卷 / 04期

基金：

中国国家自然科学基金;

关键词：

wheat gluten; network; rest; extensional deformation; relaxation modulus;

D O I：

10.1016/j.foodhyd.2007.02.007

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the present work has been to study the influence of rest time on the structural development of gluten/glycerol mixtures with gluten volume fraction ranging from 0.56 to 0.75 by equibiaxial and uniaxial deformations at room temperature. The Gaussian and the Mooney-Rivlin relations are used to evaluate shear moduli at small and medium strains and the Kohlrausch-Williams-Watts (KWW) model is used to analysis relaxation modulus at biaxial strain 0.7. Shear moduli and average relaxation time are discussed in relation to gluten content for the mixtures with a rest time of 150 min and also to a mixture of 0.61 gluten volume fraction with different rest times. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：674 / 681

页数：8

共 41 条

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