The rheology and structure of wheat gluten proteins | [Rheologie et structure des proteines du gluten de ble]
1999
Rayment, P. (King's College London (Royaume Uni). Division of Life Sciences, Biopolymers Group) | Savage, A.W.J. | Ross Murphy, S.B. | Shewry, P.R. | Tatham, A.S.
The unique viscous and elastic properties of wheat gluten are largely responsible for the end properties of wheat flours. These properties are determined by the structures of the proteins and their interactions with each other and other dough components. At present, we still have little understanding of factors that influence elastic and viscous behaviour at the molecular level. With this work, we aim to understand the molecular basis of the biophysical and functional properties of wheat gluten using a combination of rheological and spectroscopic methods on characterised protein fractions from gluten and those derived from protein engineering. Protein fractions from wheat and homologous proteins from barley and rye have been tested using dilute solution viscometry, and dynamic oscillatory testing on the Rheometrics Fluids Spectrometer (RFSII, Rheometric Scientific Inc., USA). Protein samples at a number of different moisture contents were tested at 25 degrees and the effect of strain and frequency of these proteins were determined. The increased understanding of gluten protein and homologous barley protein fonctionality should facilitate the more efficient use of wheat gluten proteins in traditional end uses and identify new areas in which they could be utilised
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Эту запись предоставил Institut national de la recherche agronomique