A Comparative Study of the Monolayers of Various Cereal Proteins and of Wheat Glutens of Differing Characteristics

Abstract

Surface films of the proteins extracted by anhydrous acid chloroethanol from strong wheat, weak wheat, rye, barley, oat, defatted oat, and carob germ flour were examined by monolayer techniques at the air/water and the oil/water interface. All proteins gave "ptygmatic" films showing very little differences in the II-A isotherms. They were clearly differentiated in their surface rheological characteristics. These studies indicated that the limiting surface. viscosity at infinite time and the rate constant of the surface viscosity would be the most likely characteristics· to differentiate between gluten films from different wheat flours.