Study on Rheological Properties of Wheat Gliadin Solution

Abstract

Abstract: Rheological properties of wheat gliadin in 70/30 (V/V) ethanol/water solution were studied with coaxial cylinder viscometer. Effects of shear rate, concentration, temperature, and pH as well as crosslinking effects of calcium cation, glutaral-dehyde and n-dodecanethiol on solutions viscosities were investigated. The gliadin solutions behaved as newton liquid with the lowest viscosity at neutral pH. Viscosity of the solution increased with the addition of calcium cation and glutaraldehyde while the flow activation energy did not vary significantly. On the other hand, n-dodecanethiol introduced intermolecular crosslinking of gliadin, which was accompanied by a change in flow activation energy.

Key words: gliadin, solution, viscosity, pH, crosslinking

SUN Shao-Min, SONG Yi-Hu, CHEN Yao, ZHANG Qi-Bin, ZHENG Qiang. Study on Rheological Properties of Wheat Gliadin Solution[J]. FOOD SCIENCE, 2007, 28(3): 34-37.

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Study on Rheological Properties of Wheat Gliadin Solution

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