Journal of South China University of Technology (Natural Science Edition) ›› 2006, Vol. 34 ›› Issue (3): 86-89.

• Food Science & Technology • Previous Articles     Next Articles

Rheological Properties of  Wet Gluten Protein of  Wheat Flour

Liu Guo-qin1  Li Lin1  Li Bing1  Lu Qi-yu2  Guo Si-yuan1  Wan Juan1   

  1. 1.Resea,eh Institute of Light Industry and Chemical Engineering,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China;2.College of Food Science and Engineering,Henan Univ.of Tech.,Zhengzhou 450052,Henan,China
  • Received:2005-11-23 Online:2006-03-25 Published:2006-03-25
  • Contact: 刘国琴(1962-)，女，教授，在职博士生，主要从事食品化学及生物化学研究 E-mail:liuguoqin@haut.edu.c
  • About author:刘国琴(1962-)，女，教授，在职博士生，主要从事食品化学及生物化学研究
  • Supported by:

    国家自然科学基金重点项目(204360200)；广东省自然科学基金重点资助项目(04105934)；国家自然科学基金青年基金资助项目(20306007)

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Abstract:

The efects of content and quality of wet gluten on the rheological properties(critical stress value and elastic modulus)of three kinds of gluten protein(marked asⅠ,Ⅱ and Ⅲ with a decrease of wet gluten content) were investigated by using HAAKE Rheostress(RS600)and by means of the dynamic sweep(stress and frequency sweep)as well as the static sweep(creep and recovery),with the rheological property parameters such as the criti-cal stress and the elastic modulus as the investigation items.The results show that the three gluten proteins respec-tively exhibit the critical stresses of 49.59,24.88 and 1 2.48 Pa during the stress sweep,the elastic moduli of 1194,789 and 583 Pa during the frequency sweep with a sweeping frequency of 1.117 rad/s,and the deformations of 7.09% .9.43% and 14.29% during the creep and recovery sweep with a sweeping period of 5.11 min.It is
thus concluded that higher content of wet gluten results in better quality of wet gluten,larger critical stress and elas-tic modulus,as well as smaller deformation and shorter recovery time.

Key words: wet wheat gluten, content, quality, rheological property