Temperature-induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunit composition.

@inproceedings{Lefebvre2000TemperatureinducedCI,
  title={Temperature-induced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunit composition.},
  author={Jacques G. Lefebvre and Yves Popineau and Ga{\"e}lle Deshayes and Laurence Lavenant},
  year={2000}
}
ABSTRACT Viscoelasticity of hydrated gluten depends on composition of HMW gluten subunits (GS), size distribution of glutenin polymers, and proteinprotein interactions. Glutens extracted from four near-isogenic lines with differing HMW-GS were analyzed. Rheological properties were studied by dynamic assay in shear. Size distribution of prolamins was determined by sequential extraction and size-exclusion HPLC. Assays performed at 20°C confirmed that viscoelasticity was determined by large… CONTINUE READING

Citations

Publications citing this paper.