کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516069 1322342 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Temperature dependence of relaxation spectra for highly hydrated gluten networks
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Temperature dependence of relaxation spectra for highly hydrated gluten networks
چکیده انگلیسی

In the present investigation, the temperature dependence (0–50 °C) of the relaxation spectrum of hydrated gluten was studied using novel numerical algorithms. Tikhonov regularization, in conjunction with the L-curve criterion for optimal calculation of the regularization parameter, was used to generate the relaxation spectrum from stress relaxation measurements on shear. The methodology used revealed six molecular events with baseline resolution that could be grouped into fast- and slow-relaxation regimes. The fast-relaxation regime exhibited strong temperature dependence whereas the slow one is temperature independent indicating on the whole two dominant mechanisms of interactions. The “loop and train” structural model for gluten interactions was found adequate to describe the relaxation events in this system, with the fast regime being assigned to interactions due to hydrogen bonding whereas the slow one to permanent cross-linking of the entire network. Findings of the present investigation provide fundamental understanding and give new insights into the complexity of interactions and relaxation modes of hydrated gluten.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 52, Issue 1, July 2010, Pages 100–105
نویسندگان
, ,