Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

被引:101
作者
Bengoechea, Carlos
Arrachid, Abdessamad
Guerrero, Antonio
Hill, Sandra E.
Mitchell, John R.
机构
[1] Univ Seville, Dept Ingn Quim, E-41012 Seville, Spain
[2] Univ Nottingham, Sch Biosci, Div Food Sci, Loughborough LE12 5RD, Leics, England
关键词
glass transition; viscosity; rheology; extrusion; differential scanning calorimetry; dynamic mechanical thermal analysis; phase transition analyzer; plasticization; protein;
D O I
10.1016/j.jcs.2006.08.011
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of moisture content (25-45% wwb) and temperature (75-120 degrees C) on the viscosity of gluten, soya and rennet casein systems was studied using a capillary rheometer. An attempt was made to relate the viscosities to the glass transition temperature measured by differential scanning calorimetry, dynamic mechanical thermal analysis and the phase transition analyzer. The temperature where the material flowed was also determined by the latter technique. All three-protein systems showed shear and extension thinning. Over the shear rate range investigated (similar to 1-10(3) s(-1)), gluten had a substantially lower viscosity than the other two proteins, although the difference was less pronounced at the highest temperature studied. This low viscosity is reflected by lower values of the glass transition temperature, the melt flow temperature and the dynamic moduli E' and E" in the rubbery state. The results are discussed in terms of the structure and heat induced changes for the three proteins and their relevance to food processing considered. (C) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码:275 / 284
页数:10
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