Effect of the hydrolyzed wheat gluten/wheat starch ratio on the viscoelastic properties of rubber composites

2009 ◽  
Vol 114 (4) ◽  
pp. 2280-2290 ◽  
Author(s):  
Lei Jong
Keyword(s):  
Viscoelastic Properties ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Rubber Composites

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

Role of Adhesion in Viscoelastic Properties of Rubber-Tire Cord Composites

1981 ◽  
Vol 54 (1) ◽  
pp. 72-90 ◽  
Author(s):  
D. C. Prevorsek ◽  
R. K. Sharma
Keyword(s):  
High Frequency ◽  
Viscoelastic Properties ◽  
Optimum Level ◽  
Adhesion Test ◽  
Rubber Composites ◽  
Mechanical Measurements ◽  
Rubber Tire ◽  
Composite Properties

Abstract Dynamic mechanical measurements have been carried out on samples of rubber and PET cord-rubber composites, with and without adhesive, as a function of strain amplitude, temperature, pretension, angle of strain application and time of cycling. The results show that mechanical loss and dynamic modulus depend on these variables as well as the presence and type of adhesive at the cord-rubber interface. Based on these results, we conclude that adhesion plays a significant role in the viscoelastic properties of a composite and it is an important factor along with the properties of components in the analysis of tire performance in terms of composite properties. This study clearly shows that the maximum adhesion may not be the optimum adhesion in tire technology. The most relevant question, i.e., the determination of the optimum level of adhesion for a specific tire, however, remains unanswered. The viscoelastic properties of the composites decrease with time of cycling but the rate of decrease depends upon the level of adhesion in the starting material. This result could be important in the development of a more realistic dynamic adhesion test. Attempts to use the viscoelastic experiments with small amplitude, high frequency strain to determine the onset of fracture in the composite specimen appears to be promising. Work is in progress to determine the potential of this method in the analysis of adhesion.

THE DIET AND HORMONALLY INDUCED NEPHROSCLEROSIS

1948 ◽  
Vol 26e (3) ◽  
pp. 212-227 ◽  
Author(s):  
E. C. Hay ◽  
J. L. Prado ◽  
H. Selye
Keyword(s):  
Wheat Gluten ◽  
Wheat Starch ◽  
Urine Ph ◽  
Chronic Nephritis ◽  
Kidney Hypertrophy ◽  
Egg Albumen ◽  
Entire Amount ◽  
High Protein Diets ◽  
Protein Diets ◽  
Kidney Lesions

Kidney lesions resembling those of chronic nephritis and nephrosclerosis developed in rats treated with L.A.P. (lyophilized anterior pituitary) and fed 'Purina', but did not develop in similar rats similarly treated and fed Purina mixed with cornstarch in a 1: 1 ratio. When synthetic diets, differing only in their relative carbohydrate and protein content, were fed, only those L.A.P.-treated rats that consumed a regimen containing 30% casein and 54% cornstarch developed nephrosclerosis. No such lesions were seen in treated rats kept on a 15% casein and 69% cornstarch diet. This difference in response is due to the protein and not to the cornstarch content of these diets; the entire amount of cornstarch was substituted by wheat starch or 15% of it was replaced by an equicaloric amount of fat, without influencing the development of kidney lesions.Various protein preparations differed in their ability to cause kidney damage. Casein, egg albumen, and wheat gluten were more damaging than lactalbumin, gelatin, or zein.The severity of nephrosclerosis caused by L.A.P. roughly paralleled the kidney hypertrophy, adrenal enlargement, and increased appetite for water, but not necessarily the food intake or the growth rate. The appearance of these renal lesions was not associated with any gross change in urine pH, but was preceded by a marked albuminuria. By the fifth day, large amounts of albumin were present in the urine of the majority of treated rats consuming the 30% casein diet. Albumin rarely appeared in the urine of treated rats consuming the 15% casein diet.These findings were discussed in relation to the literature concerning the dietary production of chronic nephritis. The procedure described in this paper greatly accelerates the development of kidney lesions, apparently identical with those shown previously to ensue on the feeding of high protein diets.

Relationship between Viscoelastic Properties and Characteristics of Filler-Gel in Filled Rubber System

1999 ◽  
Vol 72 (4) ◽  
pp. 657-672 ◽  
Author(s):  
Fumito Yatsuyanagi ◽  
Hiroyuki Kaidou ◽  
Masayoshi Ito
Keyword(s):  
Relaxation Time ◽  
Viscoelastic Properties ◽  
Rolling Resistance ◽  
Rubber Composites ◽  
Component System ◽  
Filled Rubber ◽  
Wide Line ◽  
Dynamic Storage ◽  
Tan Δ ◽  
Multi Component System

Abstract The wide-line NMR and viscoelastic measurements were carried out for the filled rubber systems. NMR results revealed that the filler-gel in the filled rubber composites had a multi-component system depending on the mobility of rubber molecules. The fraction and the spin-spin relaxation time of each component were well correlated with the viscoelastic properties such as dynamic storage modulus (E′) and loss-tangent (tan δ) of the filled rubber systems. Such findings turned out to be useful in designing new tread materials with well-balanced wet traction and rolling resistance in tires.

scholarly journals Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 508
Author(s):  
Konrad Kłosok ◽  
Renata Welc ◽  
Emilia Fornal ◽  
Agnieszka Nawrocka
Keyword(s):  
Tertiary Structure ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Critical Factor ◽  
Wheat Starch ◽  
Spectroscopic Methods ◽  
Tryptophan Residues ◽  
Chemical Factors ◽  
Physical And Chemical ◽  
Gluten Structure

This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

scholarly journals Fundamental characterization of wheat gluten

2021 ◽  
Author(s):  
Marina Schopf ◽  
Monika Christine Wehrli ◽  
Thomas Becker ◽  
Mario Jekle ◽  
Katharina Anne Scherf
Keyword(s):  
Crude Protein ◽  
Cluster Formation ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Spectroscopic Properties ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Score Plot ◽  
Vital Wheat Gluten

AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.

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