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Title: THE RHEOLOGICAL PROPERTIES OF WHEAT PROTEIN ISOLATE PROLITE TM 200 SUSPENSIONS

Author
item Xu, Jingyuan - James
item CARSON, BROOK - ARCHER DANIELS MIDLAND CO
item Kim, Sanghoon

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 6/6/2007
Publication Date: 10/10/2007
Citation: Xu, J., Carson, B., Kim, S. 2007. THE RHEOLOGICAL PROPERTIES OF WHEAT PROTEIN ISOLATE PROLITE TM 200 SUSPENSIONS. American Association of Cereal Chemists Meetings. xx.

Interpretive Summary:

Technical Abstract: Linear and non-linear rheological properties of wheat protein isolate PROLITE TM 200 suspensions were investigated as a function of concentration and pH. Linear dynamic viscoelastic properties for PROLITE TM 200 were strongly dependent on concentration and pH. The higher the concentration, the stronger the viscoelasticity of the PROLITE TM 200 would be. In the pH range of 4.0 – 7.0, higher pH resulted in the stronger viscoelasticity. PROLITE TM 200 suspensions exhibited viscoelastic fluid behavior at lower concentration and/or lower pH. However, at high concentration and high pH, PROLITE TM 200 suspensions showed some transition from viscoelastic fluid into viscoelastic solid, and displayed viscoelastic solid behavior at low frequencies. Concentration and pH ranges for the transition were narrow indicating that the property change for the PROLITE TM 200 was in evidence. The non-linear shear viscoelastic properties of PROLITE TM 200 were also found to depend on concentration and pH. Viscosities of PROLITE TM 200 displayed shear-thinning behavior, and fits by a power law constitutive model. Our results indicate that the PROLITE TM 200 structure in suspension changes over a small concentration and pH range, which suggest that PROLITE TM 200 could be important for adjusting and controlling dough viscoelastic behavior. The information of this work is useful in the development of more and new applications using wheat protein isolate PROLITE TM 200.