The Effects of Gamma Irradiation on the Rheological Properties of Wheat Gluten

Wheat gluten samples were x irradiated at doses from 4 x 10/sup 6/ to 10/ sup 7/ rep, and the flours, prepared by mixing the gluten samples with wheat starch, were subjected to rheological tests. The apparent viscosities obtained by the McMichael viscometer and the maximum viscosity of the alkaline viscogram tended to decrease with increasing dosage. Farinograms and mixograms, obtained by the constant water absorption method, showed that the dough development curves changed their shape after irradiation; for example, the maximum resistance to mixing and the time to reach this maximum decreased. When the dosage was increased to more than 3 x 10/sup 6/ rep, the samples lost the unique elastic and cohesive properties of wheat gluten. Moreover, as the irradiation dose increased, the extensigrams showed a notable decrease in resistance and a slight decrease in extensibility; such changes were not observed after treatment with either sulfhydryl-blocking reagents or by disulfide bond-splitting reagents. Gluten was so denatured at 10/sup 7/ rep that a dough could not be prepared from the sample. These results show that the changes of the rheological properties of wheat gluten induced by x irradiation are due to a structural change of the protein molecule ofmore » gluten rather than the breaking of disulfide bonds or blocking of sulfhydryl groups. (BBB)« less