Rheological characterisation of gluten from triticale (x Triticosecale Wittmack).

Background: Triticale gluten still remains very poorly characterised rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the visco-elastic plateau parameters. Master spectra were calculated. A retardation test was performed and used to calculate the composite mechanical spectra and the width of visco-elastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis.

Results: Differentiated HMW-GS/SS compositions were identified in the triticale cultivars studied. The rheological parameters reached the following values: J 1.05·10 to 2.69·10 Pa , G 372 to 956 Pa, ω 0.003 to 0.06 rad s , l 169 to 3121, J 1.57·10 to 5.03·10 Pa , G 199 to 637 Pa and η 1.06·10 to 3.93·10 Pa s.

Conclusions: Visco-elastic properties of triticale gluten correspond to the lower end of medium visco-elasticity shown by common wheat gluten. Master spectra and the composite mechanical spectra prove that four triticale glutens exhibit practically an identical type of visco-elastic behaviour of a biopolymeric visco-elastic liquid similar to wheat gluten. The visco-elastic plateau parameters G , J , ω and l appeared significantly correlated with the contents of prolamins and secaloglutenins in triticale flours and glutens. © 2017 Society of Chemical Industry.