Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol

Rheological properties of wheat gliadins in 50% (v/v) aqueous propanol were carried out as functions of gliadin concentration C and temperature. The solutions at 20 g L−1 to 200 g L−1 behave as Newtonian fluids with flow activation energy Ea 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 in 50% (v/v) aqueous propanol and the molecular size tends to increase with temperature due to improved solvation.