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Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility
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Section:Abstract
Modifications of mechanical properties of wheat dough during thermal treatments depend mainly on the capacity of wheat gluten proteins to establish intra- and intermolecular interactions when subjected to high-temperature processing. The present study investigates the effect of thermal treatments on the mechanical properties and protein solubility of wheat gluten-based network. The increase in treatment temperatures (from 80 to 135 °C) induces an increase in mechanical resistance of the gluten network (tensile strength increases from 0.26 to 2.04 MPa) and a decrease in deformability (elongation decreases from 468 to 236%). The increase in temperature (from 80 to 135 °C) also induces a very strong reduction of protein solubility in 2% SDS (from 68 to 0%) that could be correlated to the mechanical changes observed. It was concluded that the modifications of the wheat gluten network properties seem to depend mainly on the temperature level, as temperatures >108−116 °C allow activation of thermosetting reactions.
Keywords: Wheat gluten; thermal treatment; mechanical properties; solubility
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History
- Published In Issue July 17, 2000
- Received for review December 8, 1999. Revised manuscript received April 28, 2000. Accepted April 28, 2000. This research was supported by a grant from the Institut National de la Recherche Agronomique (ANS 1997−1999).
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