Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose  

作　　者：Yi Hu Song Ling Fang Li Qiang Zheng 

机构地区：[1]Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China [2]Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Zhejiang University, Hangzhou 310027, China

出　　处：《Chinese Chemical Letters》2009年第5期623-626,共4页中国化学快报（英文版）

基　　金：supported by the National Natural Science Foundation of China(No.50773068);Natural Science Foundation of Zhejiang Province(No.Y407011).

摘　　要：Influence of non-gelling methylcellulose （MC） on gelation behavior of wheat gliadins in 13 wt% alkaline propanol/water （50：50, v/v） solution was investigated using dynamic theological time sweep test. Increasing MC concentration （CMC） up to CMC = 1 wt% caused a significant reduction in gelation time （tget） of the solution and an increase in loss tangent （tan δ） value of the resultant gel at T 〈 30 ℃.Influence of non-gelling methylcellulose （MC） on gelation behavior of wheat gliadins in 13 wt% alkaline propanol/water （50：50, v/v） solution was investigated using dynamic theological time sweep test. Increasing MC concentration （CMC） up to CMC = 1 wt% caused a significant reduction in gelation time （tget） of the solution and an increase in loss tangent （tan δ） value of the resultant gel at T 〈 30 ℃.

关 键 词：GLIADIN GELATION RHEOLOGY Methylcellulose （MC） 

分 类 号：TQ352.7[化学工程] S512.101[农业科学—作物学]