Glass Transition of Wheat Gluten Plasticized with Water, Glycerol, or Sorbitol

The glass transition temperature of wheat gluten, plasticized with water, glycerol, or sorbitol, has been studied using dynamical mechanical thermal analysis. For the three plasticizers studied, the general behavior of the glass transition temperature broadly followed the Couchman−Karasz relation us...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 47; no. 2; pp. 538 - 543
Main Authors:	Pouplin, M, Redl, A, Gontard, N
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-02-1999
Subjects:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Applied sciences Biological and medical sciences Calorimetry, Differential Scanning Chemical Phenomena Chemistry, Physical couchman-karasz equations dynamic mechanical thermal analysis equations Exact sciences and technology Food engineering Food industries food packaging Fundamental and applied biological sciences. Psychology glass transition Glutens - chemistry Glycerol Life Sciences Natural polymers Physicochemistry of polymers plasticization plasticizers Proteins Sorbitol temperature thermal analysis thermodynamic models Thermodynamics Triticum - chemistry Water wheat gluten Water Sorbitol Glycerol Experimental study Modeling Glass transition temperature Plasticizer Concentration effect Plant protein Wheat Gluten Plasticization Comparative study
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Summary:	The glass transition temperature of wheat gluten, plasticized with water, glycerol, or sorbitol, has been studied using dynamical mechanical thermal analysis. For the three plasticizers studied, the general behavior of the glass transition temperature broadly followed the Couchman−Karasz relation using a wheat gluten ΔC p of 0.4 J g-1 K-1. Compared on such a fractional weight basis, it could be concluded that the plasticizing effect of glycerol and sorbitol on wheat gluten proteins is less important than the plasticizing effect of water. A continuous curve was obtained with the three plasticizers when the evolution of the glass transition temperature was presented on a fractional molecular basis. This was related to the similar chemical structure of these three components containing hydroxyl groups. Keywords: Wheat gluten; proteins; glass transition; plasticizers; thermodynamic model
Bibliography:	ark:/67375/TPS-QD6M42LX-1 istex:BDEFB88CF396E657973A752449E1C0B4AA3370F6 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf980697w