Abstract
SummaryWheat glutenins were extracted in alkaline aqueous solution containing 50% (v/v) ethanol and 0.025 m NaOH from the gluten residue after extraction using 70% (v/v) aqueous ethanol. Rheological behaviours of the solutions were investigated as a function of protein concentration and ion strength. Sodium (Na+) and calcium (Ca2+) ions have different influences on the rheological behaviour of the glutenin solution of 48 mg mL−1. While addition of Na+ results in Newtonian fluids with a reduction in apparent viscosity in comparison with the salt‐free solution, addition of Ca2+ leads to the formation of a viscoelastic network with enhanced shear‐thinning. The solutions containing 0.2 m and 0.4 m Ca2+ exhibit yielding at low strain rates. The solution containing 0.6 m Ca2+ behaves as a pseudoplastic fluid with the appearance of two Newtonian plateaus at low and high strain‐rate limits.
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