RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL

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Special Issue: In Honor of the 80th Birthday of Professor Fosong Wang (Part I) | Updated：2023-01-03

- RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL
- RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL
- Chinese Journal of Polymer Science 2013年31卷第5期页码：809-814
- Affiliations：
  
  MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
- Author bio：
  
  *Yi-hu Song (宋义虎), E-mail: s_yh0411@zju.edu.cn
- Funds：
- DOI：10.1007/s10118-013-1271-2
  中图分类号：
- 收稿：2012-12-24，
  
  修回：2013-01-24，
  
  录用：2013-01-30，
  
  纸质出版：2013-05
- Accepted：
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Shao-min Sun, Yi-hu Song, Qiang Zheng. RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL[J]. Chinese Journal of Polymer Science, 2013,31(5):809-814.

Shao-min Sun, Yi-hu Song, Qiang Zheng. RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL[J]. Chinese Journal of Polymer Science, 2013, 31(5): 809-814.
Shao-min Sun, Yi-hu Song, Qiang Zheng. RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL[J]. Chinese Journal of Polymer Science, 2013,31(5):809-814. DOI： 10.1007/s10118-013-1271-2.

Shao-min Sun, Yi-hu Song, Qiang Zheng. RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL[J]. Chinese Journal of Polymer Science, 2013, 31(5): 809-814. DOI： 10.1007/s10118-013-1271-2.

Rheological properties of wheat gliadins in 50% (

V/V

) aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L

−1

to 200 g L

−1

behave as Newtonian fluids with an flow activation energy of 23.5−27.3 kJ mol

−1

. Intrinsic viscosity [

] and Huggins constant kH are determined according to Huggins plot at

≤ 120 g L

−1

. The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.

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