引用本文:
Yi Hu Song, Ling Fang Li, Qiang Zheng. Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose[J]. Chinese Chemical Letters,
2009, 20(5): 623-626.
doi:
10.1016/j.cclet.2009.01.022
Citation: Yi Hu Song, Ling Fang Li, Qiang Zheng. Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose[J]. Chinese Chemical Letters, 2009, 20(5): 623-626. doi: 10.1016/j.cclet.2009.01.022
Citation: Yi Hu Song, Ling Fang Li, Qiang Zheng. Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose[J]. Chinese Chemical Letters, 2009, 20(5): 623-626. doi: 10.1016/j.cclet.2009.01.022
Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose
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 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℃.
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关键词:
- Gliadin
- / Gelation
- / Rheology
- / Methylcellulose(MC)
English
Large enhancements in gelation behavior of wheat gliadins by incorporation of low concentrations of methylcellulose
Abstract:
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℃.
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Key words:
- Gliadin
- / Gelation
- / Rheology
- / Methylcellulose(MC)
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