|
| | | | |
| | | |
| Stat |
Members: 3645
Articles: 2'504'928
Articles rated: 2609
25 April 2024 |
|
| | | | |
|
Article overview
| |
|
|
Spontaneous gelation of wheat gluten proteins in a food grade solvent | | Mohsen Dahesh
; Amélie Banc
; Agnès Duri
; Marie-Hélène Morel
; Laurence Ramos
; | | Date: |
10 Jun 2015 | | Abstract: | Structuring wheat gluten proteins into gels with tunable mechanical
properties would provide more versatility for the production of plant
protein-rich food products. Gluten, a strongly elastic protein material
insoluble in water, is hardly processable. We use a novel fractionation
procedure allowing the isolation from gluten of a water/ethanol soluble protein
blend, enriched in glutenin polymers at an unprecedented high ratio (50%). We
investigate here the viscoelasticity of suspensions of the protein blend in a
water/ethanol (50/50 v/v) solvent, and show that, over a wide range of
concentrations, they undergo a spontaneous gelation driven by hydrogen bonding.
We successfully rationalize our data using percolation models and relate the
viscoelasticity of the gels to their fractal dimension measured by scattering
techniques. The gluten gels display self-healing properties and their elastic
plateaus cover several decades, from 0.01 to 10000 Pa. In particular very soft
gels as compared to standard hydrated gluten can be produced. | | Source: | arXiv, 1506.3248 | | Services: | Forum | Review | PDF | Favorites | |
|
|
No review found.
Did you like this article?
Note: answers to reviews or questions about the article must be posted in the forum section.
Authors are not allowed to review their own article. They can use the forum section.
browser Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)
|
| |
|
|
|
|
News, job offers and information for researchers and scientists:
| |
REGISTER