题 目： Novel gels from wheat gluten proteins
报告人： Prof. Dr. Laurence Ramos, Université Montpellier 2, Laboratoire Charles Coulomb UMR 5221, F-34095, Montpellier, France
地 点：网投领导者综合楼215房间
时 间：2014年6月17日（周二）下午3:00
Research Interest
Design of soft composite materials; self-assembled systems; polymer and colloid soft materials; biomimetic systems; structural, dynamical and rheological properties of soft matter; non-linear rheology; shear-induced transitions.
Publications
More than 50 publications in Science, Phys. Rev. Lett., J. Am. Chem. Soc., J. Phys. Chem., Langmuir et al.
Abstract
Wheat storage gluten proteins are among the most complex proteins families comprising at least fifty different proteins, with extremely broad polymorphisms. Wheat gluten proteins are moreover largely insoluble in water, rendering their study difficult. Gluten proteins are responsible for the remarkable viscoelastic properties of dough. We propose a novel extraction protocol that allows for the first careful structural and rheological analysis of gluten protein suspensions over a wide range of protein concentrations. The system appears therefore as a unique model system to investigate the supramolecular organization of gluten proteins and its impact on the viscoelastic properties of gluten gels. Rheological measurements show a spontaneous and very slow and concentration-dependent gelation of the samples which can be rationalized using percolation models. Consistently, scattering data highlight a hierarchical structure strikingly similar to that of polymeric gels, thus providing some factual knowledge to rationalize the viscoelastic properties of wheat gluten and their assemblies.