Rheological behavior of heat-induced wheat gliadin gel

Wheat gliadin gel is prepared for the first time through heating alkaline solution of propanol/water (50/50, v/v) at pH = 9.3 and 50 °C. Dynamic rheological tests were performed to characterize the gelation time and the number of elastically effective chains of the gliadin gel. Scanning electron microscope was used to observe the morphology of the freeze-dried gel.