Glass transition of gluten. 2: The effect of lipids and emulsifiers

Kalichevsky, Monica T.; Jaroszkiewicz, E.; Blanshard, J. M. V.

doi:10.1016/s0141-8130(05)80039-x

Cited by 64 publications

(28 citation statements)

References 4 publications

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“…However, Kalichevsky, Jaroszkiewicz, and Blanshard (1992d) found that monoglycerides, triglycerides and fatty acids, depressed the gluten glass transition temperature in a range between 1 • C (triolein) and 18 • C (2-hydroxycaproic acid) when the system moisture content was 10% and the gluten:lipid ratio was 10:1; except for the triolein Table 2 Gordon-Taylor constants (K, Tg1) obtained from fitting data obtained from DSC and DMTA measurements to evaluate the plasticizing effect of water on the glass transition of cassava starch.…”

Section: Glass Transition Temperatures Of Cs-co Blend Effect Of Moismentioning

confidence: 99%

Effects of corn oil on glass transition temperatures of cassava starch

Madrigal

Sandoval

Müller

2011

Carbohydrate Polymers

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Section: Glass Transition Temperatures Of Cs-co Blend Effect Of Moismentioning

confidence: 99%

Effects of corn oil on glass transition temperatures of cassava starch

Madrigal

Sandoval

Müller

2011

Carbohydrate Polymers

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“…There are a number of publications where carbohydrates of low molecular weight and their water solutions were used as plasticizers [44,47,49,50]. Sucrose, glucose, xylose and fructose were found to plasticize waxy maize starch in the presence of water.…”

Section: Food Plasticizers Others Than Watermentioning

confidence: 99%

“…Lipids and emulsifiers have very little or no plasticizing effect on T g of gluten, with the exception of the lower molecular weight caproic and hydroxycaproic acids [50].…”

Section: Food Plasticizers Others Than Watermentioning

confidence: 99%

The importance of glassy biopolymer components in food

Tolstoguzov¹

2000

Nahrung

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The glassy state is not just important in low moisture and frozen foods, where it influences the physical and chemical stability and the crispness of some foodstuffs: glassy biopolymer components affect the physical properties of most food systems and low moisture biological systems. Glassy foods are not always fragile and crispy in texture. Therefore, the relationship between mechanical behaviour and molecular dynamics in low-moisture biopolymer systems will be considered. Vitrification of a macromolecular system only requires a mutual fixation of a certain proportion of the chain segments. The higher the rigidity of the chains, the lower the number of the chain segments which must be mutually fixed to vitrify the system. Mechanical stress can help the thermal movement to re-activate the motion of mutually fixed segments and involves a long deformation of glassy material. The stress required to effect long deformation presumably increases up to the strength of the material as the temperature decreases from the glass transition to the temperatures of brittleness (crispness). Vitrification of a loaded viscoelastic system results in an accumulation of mechanical energy (memory effect), which can be released (elastic recovery) above the glass transition temperature due to heating and or addition of a plasticizer. The effects of memory and elastic recovery could be of particular importance for producing foodstuffs which change their form, e.g. self-stirring dry foods and drinks on re-hydration in hot water. The importance of glassy biopolymer ingredients from the viewpoint of food formulation and processing is discussed.

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“…El gluten de trigo es una mezcla amorfa de polipéptidos que pueden clasificarse en dos grupos en base a su estado de agregación: gliadinas (3·10 5 -10 6 Da), formado por agregados de interacciones no covalentes que contribuyen a la consecución de propiedades tales como viscosidad y capacidad extensional; y gluteninas (10 5 -10 9 Da) (Honesey y Rogers, 1990;Carceller y Aussenac, 2002;Arfvidsson et al, 2004), estabilizadas por enlaces disulfuro entre cadenas peptídicas, y que tienden a contribuir a la elasticidad y propiedades extensionales del gluten (Kalichevsky et al 1992).…”

Section: Introductionunclassified