Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol

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.