GLASS-TRANSITION OF GLUTEN .1. GLUTEN AND GLUTEN SUGAR MIXTURES

被引：180

作者：

KALICHEVSKY, MT

JAROSZKIEWICZ, EM

BLANSHARD, JMV

机构：

[1] Department of Applied Biochemistry and Food Science, Nottingham University, School of Agriculture, Sutton Bonington, Loughborough

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1992年 / 14卷 / 05期

关键词：

GLASS TRANSITION; GLUTEN; SUGARS; DYNAMIC MECHANICAL THERMAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; PULSED NUCLEAR MAGNETIC RESONANCE;

D O I：

10.1016/S0141-8130(05)80038-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The glass transition in hydrated wheat gluten has been studied using dynamic mechanical thermal analysis, differential scanning calorimetry, pulsed nuclear magnetic resonance and a three point bend test. The results for gluten alone are in good agreement with results obtained by other workers for gluten and glutenin. In contrast to their effect on the T(g) of amylopectin, a gluten: sugar ratio of 10:1 (where the sugar is amorphous fructose, sucrose or glucose) has little effect on the glass transition temperature. as a function of water content. A sample containing gluten and fructose in the ratio 2:1 showed plasticization due to the sugar.

引用

页码：257 / 266

页数：10

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