RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL

Rheological properties of wheat gliadins in 50% （V/F） 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 Huggin...

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Bibliographic Details
Published inChinese journal of polymer science Vol. 31; no. 5; pp. 809 - 814
Main Authors Sun, Shao-min, Song, Yi-hu, Zheng, Qiang
Format Journal Article
LanguageEnglish
Published Heidelberg Chinese Chemical Society and Institute of Chemistry, CAS 01.05.2013
Subjects
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Condensed Matter Physics
Industrial Chemistry/Chemical Engineering
Polymer Sciences
流动活化能
流变性能
温度
溶剂化
牛顿流体
特性粘度
醇水溶液
麦醇溶蛋白
Intrinsic viscosity
Solution
Gliadin
Rheological properties
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Summary:Rheological properties of wheat gliadins in 50% （V/F） 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 kH 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.
Bibliography:Rheological properties of wheat gliadins in 50% （V/F） 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 kH 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.
Gliadin; Solution; Rheological properties; Intrinsic viscosity.
11-2015/O6
ISSN:0256-7679
1439-6203
DOI:10.1007/s10118-013-1271-2