NDLI: Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten

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Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten

Content Provider	Springer Nature Link
Author	Kontogiorgos, V. Goff, H. D.
Copyright Year	2006
Abstract	The thermal and microstructural properties of frozen hydrated gluten were studied by using differential scanning calorimetry (DSC), modulated DSC, and low-temperature scanning electron microscopy (cryo-SEM). This work was undertaken to investigate the thermal transitions observed in frozen hydrated gluten and relate them to its microstructure. The minor peak that is observed just before the major endotherm (melting of bulk ice) was assigned to the melting of ice that is confined to capillaries formed by gluten. The Defay–Prigogine theory for the depression of melting point of fluids confined in capillaries was put forward in order to explain the calorimetric results. The pore radius size of the capillaries was calculated by using four different empirical models. Kinetic analysis of the growth of the pore radius size revealed that it follows first-order kinetics. Cryo-SEM observations revealed that gluten forms a continuous homogeneous and not fibrous network. Results of the present investigation showed that is impossible to assign a T $_{g}$ value for hydrated frozen gluten because of the wide temperature range over which the gluten matrix vitrifies, and therefore the construction of state diagrams is not feasible at subzero temperatures for this material. Furthermore, the gluten matrix is deteriorated with two different mechanisms from ice recrystallization, one that results from the growth of ice that is confined in capillaries and the other from the growth of bulk ice.
Starting Page	202
Ending Page	215
Page Count	14
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	1
Issue Number	4
e-ISSN	15571866
Language	English
Publisher	Kluwer Academic Publishers-Plenum Publishers
Publisher Date	2006-11-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Differential scanning calorimetry Frozen dough Cryo-scanning electron microscopy Gluten Recrystallization Microstructure Capillary Porosimetry Thermoporometry Analytical Chemistry Biophysics/Biomedical Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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