Effect of storage time and temperature on the rheological and microstructural properties of gluten

Y. Nicolas, R.J.M. Smit, H. van Aalst, F.J. Esselink, P.L. Weegels, W.G.M. Agterof

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5 to -30°C. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at -5°C. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at -18°C. These results suggest that at -5°C, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).
Original languageUndefined
Pages (from-to)371-377
Number of pages7
JournalCereal chemistry
Volume80
Issue number4
Publication statusPublished - 2003

Keywords

  • IR-73620
  • METIS-213725

Cite this

Nicolas, Y., Smit, R. J. M., van Aalst, H., Esselink, F. J., Weegels, P. L., & Agterof, W. G. M. (2003). Effect of storage time and temperature on the rheological and microstructural properties of gluten. Cereal chemistry, 80(4), 371-377.
Nicolas, Y. ; Smit, R.J.M. ; van Aalst, H. ; Esselink, F.J. ; Weegels, P.L. ; Agterof, W.G.M. / Effect of storage time and temperature on the rheological and microstructural properties of gluten. In: Cereal chemistry. 2003 ; Vol. 80, No. 4. pp. 371-377.
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abstract = "To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5 to -30°C. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at -5°C. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at -18°C. These results suggest that at -5°C, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).",
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year = "2003",
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Nicolas, Y, Smit, RJM, van Aalst, H, Esselink, FJ, Weegels, PL & Agterof, WGM 2003, 'Effect of storage time and temperature on the rheological and microstructural properties of gluten' Cereal chemistry, vol. 80, no. 4, pp. 371-377.

Effect of storage time and temperature on the rheological and microstructural properties of gluten. / Nicolas, Y.; Smit, R.J.M.; van Aalst, H.; Esselink, F.J.; Weegels, P.L.; Agterof, W.G.M.

In: Cereal chemistry, Vol. 80, No. 4, 2003, p. 371-377.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Effect of storage time and temperature on the rheological and microstructural properties of gluten

AU - Nicolas, Y.

AU - Smit, R.J.M.

AU - van Aalst, H.

AU - Esselink, F.J.

AU - Weegels, P.L.

AU - Agterof, W.G.M.

PY - 2003

Y1 - 2003

N2 - To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5 to -30°C. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at -5°C. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at -18°C. These results suggest that at -5°C, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).

AB - To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5 to -30°C. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at -5°C. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at -18°C. These results suggest that at -5°C, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).

KW - IR-73620

KW - METIS-213725

M3 - Article

VL - 80

SP - 371

EP - 377

JO - Cereal chemistry

JF - Cereal chemistry

SN - 0009-0352

IS - 4

ER -

Nicolas Y, Smit RJM, van Aalst H, Esselink FJ, Weegels PL, Agterof WGM. Effect of storage time and temperature on the rheological and microstructural properties of gluten. Cereal chemistry. 2003;80(4):371-377.