Abstract
The glass transition temperature ( T g) of hydrophobized and native wheat gluten and its protein fractions, with water mass fraction from 0 to 0.2, was studied using modulated differential scanning calorimetry. The T g values of unplasticized products were ∼175°C whatever the treatment (hydrophobization) or the fraction tested, except for the gliadin-rich fraction (162°C). Experimental change in heat capacity at the glass transition (Δ C p) ranged from 0.32 to 0.50 J/g/°C depending on the gluten fractions. The Gordon–Taylor fit of T g evolution as a function of water content showed that glutenin-rich fractions were more sensitive to water plasticization than the gliadin-rich fraction. The Kwei equation gave better fit to experimental data and demonstrated that the water plasticization of gluten and its fractions is influenced by secondary interactions. However, the application of the Couchman–Karasz equation without fitting predicts satisfactorily the plasticization of gluten proteins by water.
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