Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates
1995
Strecker, T.D. | Cavalieri, R.P. | Zollars, R.L. | Pomeranz, Y.
Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25-30% moisture. Changes in soluble protein and disulfide bonds were measured at 85 degrees C, to 180 degrees C, residence times of 2-60 sec and shear rates of 10-275 sec-1. Polymerization rates without shear were evaluated using isothermal analysis. An extrusion rheometer was used to simulate extruder conditions to determine the combined polymerization-degradation rates. Molecular weight distributions of soluble reaction products were determined using liquid size exclusion chromatography. Activation energies were 0.60-2.1 kcal/ mol, 2.0-8.2 kcal/mol, and 0.50-0.90 kcal/mol and reaction orders were 0.5-2.0, 0.8-1.5, and 0.60-0.7, respectively for polymerization without shear, polymerization with shear, and degradation.
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