Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature

Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Tempera...

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Autores principales: Elizalde, B.E., Pilosof, A.M.R.
Formato: JOUR
Materias:
Color
Composition effects
Food storage
Glass transition
Mathematical models
Moisture
Reaction kinetics
Thermal effects
Water absorption
Arrhenius plots
Wheat gluten
Food products
Arrhenius
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v42_n2_p97_Elizalde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v42_n2_p97_Elizalde
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spelling todo:paper_02608774_v42_n2_p97_Elizalde2023-10-03T15:12:09Z Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature Elizalde, B.E. Pilosof, A.M.R. Color Composition effects Food storage Glass transition Mathematical models Moisture Reaction kinetics Thermal effects Water absorption Arrhenius plots Wheat gluten Food products Arrhenius Triticum aestivum Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Temperature ranged within 11-130 °C and moisture within 5.9-12.3%. Few changes occurred in the glassy state. Above Tg, changes occurred at accelerating rates: water absorption increased, gluten browned, foaming capacity decreased, and foam collapse increased. Arrhenius plots of WAC and color change rates showed breaks, indicating the importance of Tg. Empirical models developed to describe the observed changes indicated that besides Tg, the interdependent effects of moisture and temperature were also very important. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v42_n2_p97_Elizalde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Color
Composition effects
Food storage
Glass transition
Mathematical models
Moisture
Reaction kinetics
Thermal effects
Water absorption
Arrhenius plots
Wheat gluten
Food products
Arrhenius
Triticum aestivum
spellingShingle Color
Composition effects
Food storage
Glass transition
Mathematical models
Moisture
Reaction kinetics
Thermal effects
Water absorption
Arrhenius plots
Wheat gluten
Food products
Arrhenius
Triticum aestivum
Elizalde, B.E.
Pilosof, A.M.R.
Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
topic_facet Color
Composition effects
Food storage
Glass transition
Mathematical models
Moisture
Reaction kinetics
Thermal effects
Water absorption
Arrhenius plots
Wheat gluten
Food products
Arrhenius
Triticum aestivum
description Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (Tg) on water content. Temperature ranged within 11-130 °C and moisture within 5.9-12.3%. Few changes occurred in the glassy state. Above Tg, changes occurred at accelerating rates: water absorption increased, gluten browned, foaming capacity decreased, and foam collapse increased. Arrhenius plots of WAC and color change rates showed breaks, indicating the importance of Tg. Empirical models developed to describe the observed changes indicated that besides Tg, the interdependent effects of moisture and temperature were also very important.
format JOUR
author Elizalde, B.E.
Pilosof, A.M.R.
author_facet Elizalde, B.E.
Pilosof, A.M.R.
author_sort Elizalde, B.E.
title Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
title_short Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
title_full Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
title_fullStr Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
title_full_unstemmed Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
title_sort kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
url http://hdl.handle.net/20.500.12110/paper_02608774_v42_n2_p97_Elizalde
work_keys_str_mv AT elizaldebe kineticsofphysicochemicalchangesinwheatgluteninthevicinityoftheglasstransitiontemperature
AT pilosofamr kineticsofphysicochemicalchangesinwheatgluteninthevicinityoftheglasstransitiontemperature
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