EJPAU 2005. Pruska-Kędzior A. , Kędzior Z. , Bera E. , Hryciuk K. , Golińska-Krysztofiak J. APPLICATION OF DYNAMIC RHEOLOGY METHODS TO DESCRIBING VISCOELASTIC PROPERTIES OF WHEAT GLUTEN

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Pruska-Kędzior A. , Kędzior Z. , Bera E. , Hryciuk K. , Golińska-Krysztofiak J. 2005. APPLICATION OF DYNAMIC RHEOLOGY METHODS TO DESCRIBING VISCOELASTIC PROPERTIES OF WHEAT GLUTEN, EJPAU 8(2), #33.
Available Online: http://www.ejpau.media.pl/volume8/issue2/abs-33.html

APPLICATION OF DYNAMIC RHEOLOGY METHODS TO DESCRIBING VISCOELASTIC PROPERTIES OF WHEAT GLUTEN

Anna Pruska-Kędzior, Zenon Kędzior, Elżbieta Bera, Katarzyna Hryciuk, Justyna Golińska-Krysztofiak
Institute of Food Technology, The August Cieszkowski Agricultural University, Poznań, Poland

ABSTRACT

Viscoelastic properties of gluten obtained from two Polish cultivars of wheat of contrasted technological value (`Begra´ and `Wilga´) were studied by applying dynamic oscillatory rheometry. Mechanical spectra of gluten were registered in frequency window 0.001 - 200 rad/s and analysed using Cole-Cole functions to obtain quantitative characteristics of viscoelastic properties in terms of J_N⁰ (compliance of elastic plateau), the inverse of compliance equals to the network elasticity modulus G_N⁰, w₀ (central frequency of loss peak) and n (parameter related to broadness of loss peak). Differences in protein fractional composition appearing between individual studied samples are reflected in viscoelastic properties of wheat gluten and are related to weather conditions existing within respective wheat vegetation periods. Cole-Cole equations appeared suitable for obtaining concise quantitative rheological description of wheat gluten viscoelastic properties.

Key words: wheat, gluten, linear viscoelasticity, dynamic rheology measurements, Cole-Cole fit.

Anna Pruska-Kędzior
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
email: kedziorm@au.poznan.pl

Zenon Kędzior
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland

Elżbieta Bera
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland

Katarzyna Hryciuk
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland

Justyna Golińska-Krysztofiak
Institute of Food Technology,
The August Cieszkowski Agricultural University, Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland

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