TY  - JA
AU  - Hernández-Estrada,Z.J.
AU  - Figueroa,J.D.C.
AU  - Rayas-Duarte,P.
AU  - Peña-Bautista,R.J.
TI  - Viscoelastic characterization of glutenins in wheat kernels measured by creep tests
SN  - 0260-8774
PY  - 2012///
CY  - Netherlands
PB  - Elsevier
KW  - Viscoelasticity
KW  - AGROVOC
KW  - Wheat
KW  - Glutenins
KW  - Simulation models
N1  - Peer review; Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0260-8774
N2  - 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
UR  - https://hdl.handle.net/20.500.12665/1262
T2  - Journal of Food Engineering
DO  - https://doi.org/10.1016/j.jfoodeng.2012.05.033
ER  -