Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 3, Pages 1054-1056Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.04.002
Keywords
Gliadin; Gel; Rheology; Morphology
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Funding
- National Natural Science Foundation of China [50773068, 50473039]
- Natural Science Foundation of Zhejiang Province [Y407011]
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Wheat gliadin gel is prepared for the first time through heating alkaline solution of propanol/water (50/50, v/v) at pH = 9.3 and 50 degrees C. Dynamic theological tests Were performed to characterize the gelation time and the number of elastically effective chains of the gliadin gel. Scanning electron microscope was used to observe the morphology of the freeze-dried gel. (C) 2008 Elsevier Ltd. All rights reserved.
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