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Rheological properties of wheat gliadins in aqueous propanol

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Abstract

Rheological properties of wheat gliadins in 50% (V/V) aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L−1 to 200 g L−1 behave as Newtonian fluids with an flow activation energy of 23.5–27.3 kJ mol−1. Intrinsic viscosity [η] and Huggins constant k H are determined according to Huggins plot at c ≤ 120 g L−1. The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.

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Authors and Affiliations

  1. MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou, 310027, China

    Shao-min Sun, Yi-hu Song  (宋义虎) & Qiang Zheng

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  1. Shao-min Sun
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  2. Yi-hu Song  (宋义虎)
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  3. Qiang Zheng
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Correspondence to Yi-hu Song  (宋义虎).

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Invited paper dedicated to Professor Fosong Wang on the occasion of his 80th birthday

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Sun, Sm., Song, Yh. & Zheng, Q. Rheological properties of wheat gliadins in aqueous propanol. Chin J Polym Sci 31, 809–814 (2013). https://doi.org/10.1007/s10118-013-1271-2

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  • DOI: https://doi.org/10.1007/s10118-013-1271-2

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