LAOS behavior of the two main gluten fractions: Gliadin and glutenin

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dc.contributor.authorYazar, Gamze
dc.contributor.authorDuvarci, Ozlem C.
dc.contributor.authorTavman, Sebnem
dc.contributor.authorKokini, Jozef L.
dc.date.accessioned2019-10-27T11:05:38Z
dc.date.available2019-10-27T11:05:38Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractCrude gliadin and glutenin fractions were studied using Large Amplitude Oscillatory measurements. LAOS measurements were carried out at three different frequencies (20, 10, 1 rad/sec) between the strain values of 0.01-200%. The beginning of non-linearity for glutenin occurred at similar to 2.5%, while an initial region of strain hardening was observed for gliadin (2.5-10%) at 1 rad/sec frequency and up to 15% at the higher frequencies applied. Lissajous curves showed in the elastic analysis of both fractions glutenin was more elastically dominated since Lissajous curves were narrower, while for gliadin the ellipses were much broader suggesting more fluid-like behavior and each ellipse depended on the magnitude of frequency. Decreasing frequency increased the viscous behavior of both glutenin and gliadin in the non-linear region, but the change in gliadin was much more pronounced. Gliadin molecules only display intramolecular disulfide bonds creating a great deal of mobility whereas for glutenin molecules, which contain both intermolecular and intramolecular disulfide bonds, the strong network structure formed by this molecular arrangement results in very pronounced strain stiffening. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jcs.2017.08.014
dc.identifier.endpage210en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.issn0733-5210en_US
dc.identifier.issn1095-9963en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage201en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2017.08.014
dc.identifier.urihttps://hdl.handle.net/11454/31714
dc.identifier.volume77en_US
dc.identifier.wosWOS:000415782300028en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGluteninen_US
dc.subjectGliadinen_US
dc.subjectLAOSen_US
dc.subjectNon-linear rheological behavioren_US
dc.titleLAOS behavior of the two main gluten fractions: Gliadin and gluteninen_US
dc.typeArticleen_US

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