This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch–wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased with the increase in potato starch fraction. The breakdown and setback values of samples decreased with increasing gluten content, and the endothermic enthalpy showed a similar variation trend. The gelatinization temperature of the samples increased significantly as the gluten proportion increased. Morphological observation showed that the gluten protein was wrapped around potato starch granules and the starch granules have a diluting effect on gluten network. Moreover, gluten formed a water diffusion barrier out of the starch granules, this barrier effect and the competitive hydration between starch and gluten could primarily explain the delayed gelatinization temperatures.

中文翻译：

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马铃薯淀粉-小麦面筋复合系统的粘贴，热和Mixolab热机械性能。

这项研究调查了在机械剪切和加热条件下，具有不同淀粉/面筋比例的马铃薯淀粉-小麦面筋复合体系的粘度，热，热机械和微观结构特性。结果表明，峰值粘度，谷值和最终粘度随马铃薯淀粉含量的增加而增加。样品的分解和挫折值随面筋含量的增加而降低，吸热焓显示出相似的变化趋势。样品的糊化温度随着面筋比例的增加而显着增加。形态观察表明，面筋蛋白包裹在马铃薯淀粉颗粒周围，淀粉颗粒对面筋网络具有稀释作用。而且，面筋在淀粉颗粒中形成了水扩散屏障，