Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Hernández-Estrada, Zorba Josué; Figueroa, Juan David; Rayas‐Duarte, Patricia; Peña, Roberto J.

doi:10.1016/j.jfoodeng.2012.05.033

Cited by 19 publications

(20 citation statements)

References 35 publications

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“…The coefficients obtained by the creep curves fitted with the generalised Kelvin-Voigt model with six elements showed that gliadins and albumins represent about 54% of the total elasticity, however, gliadins showed the highest elastic modulus (E 0 ) among all the evaluated fractions (Table 1). Glutenins contributed with 17% of the total elasticity (E %) showing an E 0 of 1391.2 MPa, significantly higher than those reported by Hernández-Estrada et al (2012). Those authors found an average value of 242 MPa for the elastic moduli of HMW-GS and LMW-GS from thirty-four wheat lines, 8.57x10…”

Section: Resultsmentioning

confidence: 76%

“…The method used to measure viscoelastic properties by creep test was according to Hernández-Estrada et al (2012) with some modifications. Briefly, before the test, 4 tablets with about 4% moisture content were placed in a controlled temperature chamber at 25°C for 2 h to reduce variance in the results.…”

Section: Methodsmentioning

confidence: 99%

“…To obtain the results in terms of uniaxial creep compliance, the equation suggested by Hernández-Estrada et al (2012) was applied (Eq. (3): (3) where: ε -strain (%), t -time (s), σ -stress (MPa), λ -retardation time (s), and D -compliance (1/Pa), D 0 -instantaneous compliance or compliance at zero time (1/ Pa), D 1 , D 2 -compliance of 1st and 2nd retarded elastic element (1/Pa).…”

Section: Methodsmentioning

confidence: 99%

“…When D 1 and D 2 (compliance of the first and second retarded elastic elements) were evaluated, globulins, residue and water soluble pentosans presented the highest values (Table 1). According to Hernández et al (2012), compliances obtained from creep test in kernels are correlated to some quality parameters such as SDS, SDS index, mixing time, alveograph deformation energy of dough, tenacity-extensibility ratio and tenacity.…”

Section: 75mentioning

confidence: 99%

“…For indirect measurement of wheat properties associated with gluten and non-gluten components, Hernández-Estrada et al (2012) proposed the creep test and the use of the generalised Kelvin-Voight model methodology that allowed the separation of rheological parameters like elastic, viscoelastic and viscous flow characteristics. The plastic work of wheat kernels may be related to water, lipids, pentosans and other carbohydrates that are important for dough extensibility .…”

Section: Introductionmentioning

confidence: 99%

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Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

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A b s t r a c t. Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ 1 ̴ 3.5 s) were about 10 times lower than the second element (λ 2 ̴ 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

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Section: Resultsmentioning

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: 75mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

View full text Add to dashboard Cite

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Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis

2022

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Background Sesame protein concentrate is a by‐product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation. Results Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ0 and μ1 values (corresponding dashpot viscosities) were higher than that of G0 and G1 (shear moduli of Maxwell and Kelvin–Voigt springs). Dynamic shear test exhibited increased storage modulus (G′) and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate. Conclusion Particle interaction in sesame protein concentrate (SPC)–maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.

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Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef

Jing

Tang

2022

Food Measure

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Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Cited by 19 publications

References 35 publications

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis

Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef

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