Microstructure of hydrated gluten network

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Kontogiorgos, Vassilis (2011) Microstructure of hydrated gluten network. Food Research International, 44 (9). pp. 2582-2586. ISSN 09639969

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Official URL: http://dx.doi.org/10.1016/j.foodres.2011.06.021

DOI: 10.1016/j.foodres.2011.06.021

Abstract

The present work reviews the microstructure of hydrated gluten network and its protein fractions i.e., gliadin and glutenin. We summarize microstructural imaging of the last forty years as observed by various techniques such as atomic force or electron microscopy. Furthermore, rheological and calorimetric modeling that provides additional information on the microstructural features of the network is also discussed. Combining most of the available evidence it is suggested that the building blocks of gluten network are gluten-sheets with embedded aggregates. The sheets are arranged in parallel fashion to give rise to a nanoporous ultrastructure. © 2011 Elsevier Ltd.

Item Type:	Article
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Schools:	School of Applied Sciences
Related URLs:	Author
Depositing User:	Vasileios Kontogioros
Date Deposited:	27 Sep 2012 10:58
Last Modified:	27 Sep 2012 11:25
URI:	http://eprints.hud.ac.uk/id/eprint/14777

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Microstructure of hydrated gluten network. (deposited 21 Feb 2012 13:34)
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