Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Posted by Carelia Juarez on , in Journal Articles

Published in Journal of Food Engineering 113 (1) : 19-26, 2012

Z.J. Hernández-Estrada,  J.D.C. Figueroa, P. Rayas-Duarte and  R.J. Peña

The effect of high and low molecular weight glutenin subunits on viscoelastic properties of wheat kernels was investigated using creep tests with generalized Kelvin–Voigt model (r2 ≈ 0.94; P < 0.0001). Glu-A1, Glu-B1 and Glu-D1 affected the creep coefficients in Glu-1 loci. Regarding LMW-GS, the locus Glu-A3 had highest influence on creep followed by Glu-B3; Glu-D3 did not showed differences. In general, the modulus of elasticity E0 ≈ 242 MPa and viscosity was μ0 ≈ 1.6 × 107 MPa·s. Higher elastic moduli and viscosity were found in HMW-GS and LMW-GS of good quality compared to the poor quality performance genotypic groups. Samples with subunit Glu-A1 null presented lower elastic modulus and viscosity compared to Glu-A1 1 and 2. Glu-B1 13 + 16 presented higher elastic modulus and viscosity, which is associated with good quality performance. The elastic moduli, especially E0 were positively correlated with SDS-volume and rheological properties. This methodology can be applied to few kernels is easy, rapid, and nondestructive.

 

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