Abstract
Rheological properties of wheat gliadins in 50% (v/v) aqueous propanol were carried out as functions of gliadin concentration C and temperature. The solutions at 20 g L −1 to 200 g L −1 behave as Newtonian fluids with flow activation energy E a of 23.5–27.3 kJ mol −1. Intrinsic viscosity [ η] and Huggins constant k H are determined according to Huggins plot at C ⩽ 120 g L −1. The results reveal that gliadins are not spherical shaped in 50% (v/v) aqueous propanol and the molecular size tends to increase with temperature due to improved solvation.
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