Abstract
The thermal and microstructural properties of frozen hydrated gluten were studied by using differential scanning calorimetry (DSC), modulated DSC, and low-temperature scanning electron microscopy (cryo-SEM). This work was undertaken to investigate the thermal transitions observed in frozen hydrated gluten and relate them to its microstructure. The minor peak that is observed just before the major endotherm (melting of bulk ice) was assigned to the melting of ice that is confined to capillaries formed by gluten. The Defay–Prigogine theory for the depression of melting point of fluids confined in capillaries was put forward in order to explain the calorimetric results. The pore radius size of the capillaries was calculated by using four different empirical models. Kinetic analysis of the growth of the pore radius size revealed that it follows first-order kinetics. Cryo-SEM observations revealed that gluten forms a continuous homogeneous and not fibrous network. Results of the present investigation showed that is impossible to assign a T g value for hydrated frozen gluten because of the wide temperature range over which the gluten matrix vitrifies, and therefore the construction of state diagrams is not feasible at subzero temperatures for this material. Furthermore, the gluten matrix is deteriorated with two different mechanisms from ice recrystallization, one that results from the growth of ice that is confined in capillaries and the other from the growth of bulk ice.
Similar content being viewed by others
References
P.D. Ribotta, A.E. Leon and M.C. Anon, Cereal Chem 80, 454 (2003).
P.D. Ribotta, A.E. Leon and M.C. Anon, J Agric Food Chem 49, 913 (2001).
P.T. Berglund, D.R. Shelton and T.P. Freeman, Cereal Chem 68, 105 (1991).
Y. Inoue and W. Bushuk, Cereal Chem 68, 627 (1991).
Y. Inoue, H.D. Sapirstein, S. Takayanagi and W. Bushuk, Cereal Chem 71, 118 (1994).
Y. Inoue and W. Bushuk, Cereal Chem 69, 423 (1992).
K. Autio and E. Sinda, Cereal Chem 69, 409 (1992).
A. Baier-Schenk, S. Handschin and B. Conde-Petit, Cereal Chem 82, 251 (2005).
A. Bot, Cereal Chem 80, 366 (2003).
T.J. Laaksonen and Y.H. Roos, J Cereal Sci 32, 281 (2000).
J. Rasanen, J.M.V. Blanshard, J.R. Mitchell, W. Derbyshire and K. Autio, J Cereal Sci 28, 1 (1998).
G.P. Johari, J Phys Chem B 101, 6780 (1997).
G.P. Johari and G. Sartor, J Chem Soc Faraday Trans 93, 2609 (1997).
G. Sartor and G.P. Johari, J Phys Chem B 101, 6791 (1997).
G. Sartor and G.P. Johari, J Phys Chem B 101, 6575 (1997).
G. Sartor, E. Mayer and G.P. Johari, Biophys J 66, 249 (1994).
M.-S. Rahman, Trends Food Sci Technol 17, 129 (2006).
J.L. Kokini, A.M. Cocero, H. Madeka and E. Degraaf, Trends Food Sci Technol 5, 281 (1994).
R. Lasztity, The Chemistry of Cereal Proteins, 2nd ed. (CRC Press, Boca Raton, FL 1996), p. 328.
J.D. Schofield, Flour proteins: structure and functionality in baked products. In: Chemistry and Physics of Baking, edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard (Royal Society of Chemistry, London 1986).
P.S. Belton, J Cereal Sci 41, 203 (2005).
B.J. Dobraszczyk and M. Morgenstern, J Cereal Sci 38, 229 (2003).
H. Singh and F. MacRitchie, J Cereal Sci 33, 231 (2001).
T. Amend and H.D. Belitz, Z Lebensm -Unters Forsch 190, 401 (1990).
T. Amend, H.D. Belitz, R. Moss and P. Resmini, Food Struct 10, 277 (1991).
O. Paredeslopez and W. Bushuk, Cereal Chem 60, 24 (1983).
P.T. Berglund, D.R. Shelton and T.P. Freeman, Cereal Foods World 33, 675 (1988).
P.T. Berglund, D.R. Shelton and T.P. Freeman, Cereal Chem 67, 139 (1990).
E. Esselink, H. van Aalst, M. Maliepaard, T.M.H. Henderson, N.L.L. Hoekstra and J. van Duynhoven, Cereal Chem 80, 419 (2003).
S. Zounis, K.J. Quail, M. Wootton and M.R. Dickson, J Cereal Sci 36, 135 (2002).
S. Zounis, K.J. Quail, M. Wootton and M.R. Dickson, J Cereal Sci 35, 135 (2002).
A. Baier-Schenk, S. Handschin, M. von Schonau, A.G. Bittermann, T. Bachi and B. Conde-Petit, J Cereal Sci 42, 255 (2005).
M.B. Durrenberger, S. Handschin, B. Conde-Petit and F. Escher, Lebensm-Wiss Technol 34, 11 (2001).
W. Li, B.J. Dobraszczyk and P.J. Wilde, J Cereal Sci 39, 403 (2004).
I.C. Bache and A.M. Donald, J Cereal Sci 28, 127 (1998).
A.D. Roman-Gutierrez, S. Guilbert and B. Cuq, Lebensm-Wiss Technol 35, 730 (2002).
F. Romm, Microporous Media (Marcel Dekker, New York 2004).
R. Defay and I. Prigogine, Surface Tension and Adsorption (Longmans, London 1966).
J.E.K. Schawe, Thermochim Acta 304–305, 111 (1997).
N.J. Coleman and D.Q.M. Craig, Int J Pharm 135, 13 (1996).
M. Reading, A. Luget and R. Wilson, Thermochim Acta 238, 295 (1994).
J.E.K. Schawe, Thermochim Acta 261, 183 (1995).
Y. Kraftmakher, Modulation Calorimetry, Theory and Applications (Springer, Berlin 2004).
G.P. Johari, Chem Phys 258, 277 (2000).
S. Brawer, Relaxation in Viscous Liquids and Glasses: Review of Phenomenology, Molecular Dynamics Simulations, and Theoretical Treatment (American Ceramic Society, Columbus, OH 1985).
T.J. Laaksonen and Y.H. Roos, J Cereal Sci 33, 331 (2001).
C. Faivre, D. Bellet and G. Dolino, Eur Phys J B 7, 19 (1999).
M. Iza, S. Woerly, C. Danumah, S. Kaliaguine and M. Bousmina, Polymer 41, 5885 (2000).
A. Ksiazczak, A. Radomski and T. Zielenkiewicz, J Therm Anal Calorim 74, 559 (2003).
M.R. Landry, Thermochim Acta 433, 27 (2005).
T. Yamamoto, A. Endo, Y. Inagi, T. Ohmori and M. Nakaiwa, J Colloid Interface Sci 284, 614 (2005).
C.Y. Yortsos and K.A. Stubos, Curr Opin Colloid Interface Sci 6, 208 (2001).
J.N. Hay and P.R. Laity, Polymer 41, 6171 (2000).
C. Jallut, J. Lenoir, C. Bardot and C. Eyraud, J Membr Sci 68, 271 (1992).
D. Morineau, G. Dosseh, C. Alba-Simionesco and P. Llewellyn, Philos Mag B 79, 1847 (1999).
R. Neffati, L. Apekis and J. Rault, J Therm Anal Calorim 54, 741 (1998).
M. Sliwinska-Bartowiak, J. Gras, R. Sikorski, R. Radhakrishnan, L. Gelb and E.K. Gubbins, Langmuir 15, 6060 (1999).
K.M. Unruh, T.E. Huber and C.A. Huber, Phys Rev B Condens Matter 48, 9021 (1993).
M. Wulff, Thermochim Acta 419, 291 (2004).
N.V. Churaev, S.A. Bardasov and V.D. Sobolev, Colloids Surf A Physicochem Eng Asp 79, 11 (1993).
R. Denoyel and R.J.M. Pellenq, Langmuir 18, 2710 (2002).
E.F.J. Esselink, H. van Aalst, M. Maliepaard and J.P.M. van Duynhoven, Cereal Chem 80, 396 (2003).
O. Coussy, J Mech Phys Solids 53, 1689 (2005).
M. Brun, A. Lallemand, J.-F. Quinson and C. Eyraud, Thermochim Acta 21, 59 (1977).
G.W. Scherer, J Non-Cryst Solids 155, 1 (1993).
G.W. Scherer, Cem Concr Res 29, 1347 (1999).
K. Ishikiriyama and M. Todoki, J Colloid Interface Sci 171, 103 (1995).
K. Ishikiriyama, M. Todoki and K. Motomura, J Colloid Interface Sci 171, 92 (1995).
G. Cojazzi and M. Pizzoli, Macromol Phys Chem 200, 2356 (1999).
K.G. Rennie and J. Clifford, Faraday Trans I 73, 680 (1977).
Acknowledgments
The authors wish to thank the Greek State Scholarships Foundation and the Natural Sciences and Engineering Research Council of Canada (NSERC) for financial support, and Dr. S. Smith for technical assistance and fruitful discussions regarding the cryo-SEM part of the study.
Author information
Authors and Affiliations
Corresponding author
Appendix
Appendix
In the following, a modification of the Kelvin equation for the case of water that is confined in a pore and is surrounded by ice will be derived. The subscripts refer to Figure 1.
For a system in equilibrium with flat surfaces, the Gibbs–Duhem equation for each phase is:
where S i , V i , n i , and μ i are the entropy, volume, number of moles, and chemical potential of phase i [where i designates gas (g), liquid (l) or solid (s)].
The system must also be in mechanical equilibrium and therefore the Laplace equation for the solid liquid interface is:
where κ sl is a shape factor that relates to the interface curvature between solid and liquid phases and γ sl the interfacial tension between the solid and liquid interfaces.
Because the solid–gas interface is flat the pressures on each side of the interface will be equal:
It is also known that at equilibrium the chemical potentials of each phase are equal:
If the system passes from one equilibrium state to another neighboring equilibrium state, then:
It is necessary to find a relation between the thermodynamic parameters that describe the system where all the above equations can be used in the analysis. Since the Gibbs–Duhem (GD) equations for each phase equal to zero at equilibrium, then it is valid to subtract GDsolid − GDliquid and GDgas − GDsolid. The first subtraction and use of Eqs. (A5), (A6), and (A7) gives:
After the second subtraction:
A third subtraction of Eqs. (A8) and (A9) yields:
Since \( V_{{\text{g}}} \gg V_{{\text{s}}} {\text{, }}V_{{\text{l}}} {\text{, and }}\,\,V_{{\text{s}}} - V_{{\text{l}}} \ll V_{{\text{g}}} \), the second term in the square brackets can be neglected. On melting \( \Delta S_{{{\text{s}} \to {\text{l}}}} = S_{{\text{l}}} - S_{{\text{s}}} \). The entropy change at equilibrium is \( \Delta S_{{{\text{s}} \to {\text{l}}}} = {\Delta H_{{\text{f}}} } \mathord{\left/ {\vphantom {{\Delta H_{{\text{f}}} } {T_{0} }}} \right. \kern-\nulldelimiterspace} {T_{0} } \), where ΔH f is the heat of fusion of ice and T 0 is the equilibrium melting point of bulk water. By utilizing all of the above, one finally arrives at:
Equation (A11) with integration from T 0 to T and from 0 to κ sl γ sl yields:
Equation (A12) can also be found with a positive sign. This depends on the choice of the curvature (wetting or not wetting of the walls), and the change in curvature remedies this discrepancy. The shape factor can be taken as 2/r sl if it is assumed that the surface is hemispherical.
The logarithm in Eq. (A12) can be approximated by using:
And finally, Eq. (A12) can be rearranged to:
Rights and permissions
About this article
Cite this article
Kontogiorgos, V., Goff, H.D. Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten. Food Biophysics 1, 202–215 (2006). https://doi.org/10.1007/s11483-006-9021-4
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-006-9021-4