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Abstract:

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.

Registro:

Documento: Artículo
Título:Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature
Autor:Elizalde, B.E.; Pilosof, A.M.R.
Ciudad:Exeter
Filiación:Departamento de Industrias, Fac. Cie. Exact. Y Nat., Univ. B., Buenos Aires, Argentina
Palabras clave: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
Año:1999
Volumen:42
Número:2
Página de inicio:97
Página de fin:102
DOI: http://dx.doi.org/10.1016/S0260-8774(99)00105-3
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v42_n2_p97_Elizalde

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Citas:

---------- APA ----------
Elizalde, B.E. & Pilosof, A.M.R. (1999) . Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature. Journal of Food Engineering, 42(2), 97-102.
http://dx.doi.org/10.1016/S0260-8774(99)00105-3
---------- CHICAGO ----------
Elizalde, B.E., Pilosof, A.M.R. "Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature" . Journal of Food Engineering 42, no. 2 (1999) : 97-102.
http://dx.doi.org/10.1016/S0260-8774(99)00105-3
---------- MLA ----------
Elizalde, B.E., Pilosof, A.M.R. "Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature" . Journal of Food Engineering, vol. 42, no. 2, 1999, pp. 97-102.
http://dx.doi.org/10.1016/S0260-8774(99)00105-3
---------- VANCOUVER ----------
Elizalde, B.E., Pilosof, A.M.R. Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature. J Food Eng. 1999;42(2):97-102.
http://dx.doi.org/10.1016/S0260-8774(99)00105-3