Rheological properties of wheat gliadins in aqueous propanol

Rheological properties of wheat gliadins in 50% (V/V) aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L^?1 to 200 g L^?1 behave as Newtonian fluids with an flow activation energy 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 and the molecular size tends to increase with temperature due to improved solvation.