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Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network.

Authors
  • Yazar, Gamze1
  • Kokini, Jozef L2
  • Smith, Brennan3
  • 1 Purdue University Food Science Department, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA; University of Idaho, Department of Animal, Veterinary and Food Sciences, 875 Perimeter Dr. MS 2330, Moscow, ID 83844, USA. Electronic address: [email protected]
  • 2 Purdue University Food Science Department, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA.
  • 3 University of Idaho, Department of Animal, Veterinary and Food Sciences, 875 Perimeter Dr. MS 2330, Moscow, ID 83844, USA; USDA-ARS-SRRC Food Processing and Sensory Quality, 1100 Robert E Lee Blvd, New Orleans, LA 70124, USA.
Type
Published Article
Journal
Food chemistry
Publication Date
Jan 15, 2022
Volume
367
Pages
130729–130729
Identifiers
DOI: 10.1016/j.foodchem.2021.130729
PMID: 34365245
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher denaturation temperature for vital wheat gluten (VWG) (69.2 ± 1.2 °C) due to reduced water affinity compared to lipid-removed vital wheat gluten (LRVWG) (63.6 ± 0.2 °C). Development time was reached 4 minutes earlier and consistency increased constantly for LRVWG as Farinograph mixing proceeded, suggesting higher affinity to water for gluten in the absence of lipids. Large Amplitude Oscillatory Shear (LAOS) tests showed a mixture of type III and IV non-linear behavior for gluten. Higher tendency to type III behavior for VWG indicated more extensibility in the presence of lipids. Higher elasticity and strain stiffening obtained for LRVWG under LAOS deformations accentuated the stabilizing effect of lipids on the viscoelastic nature of gluten network during processing. Copyright © 2021 Elsevier Ltd. All rights reserved.

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