Pruska-Kędzior A, Makowska A, Kędzior Z, Salmanowicz BP. Rheological characterisation of gluten from triticale (x Triticosecale Wittmack).
J Sci Food Agric 2017;
97:5043-5052. [PMID:
28722133 DOI:
10.1002/jsfa.8555]
[Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 03/19/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND
Triticale gluten still remains very poorly characterised rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the visco-elastic plateau parameters. Master spectra were calculated. A retardation test was performed and used to calculate the composite mechanical spectra and the width of visco-elastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis.
RESULTS
Differentiated HMW-GS/SS compositions were identified in the triticale cultivars studied. The rheological parameters reached the following values: JN0 1.05·10-3 to 2.69·10-3 Pa-1 , GN0 372 to 956 Pa, ω0 0.003 to 0.06 rad s-1 , l 169 to 3121, Je0 1.57·10-3 to 5.03·10-3 Pa-1 , Ge0 199 to 637 Pa and η0 1.06·107 to 3.93·107 Pa s.
CONCLUSIONS
Visco-elastic properties of triticale gluten correspond to the lower end of medium visco-elasticity shown by common wheat gluten. Master spectra and the composite mechanical spectra prove that four triticale glutens exhibit practically an identical type of visco-elastic behaviour of a biopolymeric visco-elastic liquid similar to wheat gluten. The visco-elastic plateau parameters GN0 , JN0 , ω0 and l appeared significantly correlated with the contents of prolamins and secaloglutenins in triticale flours and glutens. © 2017 Society of Chemical Industry.
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