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

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 rheological time sweep test. Increasing MC concentration (CMC) up to CMC = 1 wt% caused a significant reduction in gelation time (tgel) of the solution and an increase in loss tangent (tan δ) value of the resultant gel at T < 30 °C.