[Rheological properties of wheat gluten and their relation to molecular parameters].

@article{Lsztity1975RheologicalPO,
  title={[Rheological properties of wheat gluten and their relation to molecular parameters].},
  author={Radomir L{\'a}sztity},
  journal={Die Nahrung},
  year={1975},
  volume={19 9-10},
  pages={749-57}
}
In the light of the general results of protein chemistry and of the interrelationships up to now established, it is stated that the factors which determine the mechanical properties are complex in nature. Though the amino-acid composition (cystine content, amino acids with hydrophobic side-chains) and the ratio of the wheat gluten fractions (ratio of high molecular protein components to low-molecular ones) exert some effect on the rheological properties, the linkages and the interactions… CONTINUE READING