Effect of Aging on the Rheological Properties of Gluten Gel(Food & Nutrition)
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概要
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The effect of aging on the rheological properties of gluten gel was investigated through continuous dynamic viscoelastic measurements. The value of the storage modulus rapidly increased with time for the first several .hours, settled down to a slow increase, and attained an equilibrium state after a long period. Such behavior could be approximated by the equation for an orthogonal hyperbola. The rate of storage modulus increase at the early stage of the aging process increased with increasing temperature, while the rate after a long period of aging decreased with increasing temperature. Both the rates at the early stage and after a long period of the aging processes appeared to be faster if the concentration was higher. In addition, the change of the average molecular weight between the crosslinks in gluten during aging was determined by the theory of entanglement coupling. These results suggest that each entanglement involved segments from at least several molecules, and that gluten gel is composed of a network of loosely crosslinked polymers.
- 社団法人日本農芸化学会の論文
- 1990-04-23
著者
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Mita T
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Mita Tomoyoshi
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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