Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels Auteur(s): Ramos L., Banc A., Louhichi A., Pincemaille J., Jestin Jacques, Fu Zhendong, Appavou Marie-Sousai, Menut Paul, Morel Marie-Hélène (Article) Publié: Journal Of Physics: Condensed Matter, vol. 33 p.144001 (2021) Texte intégral en Openaccess : Ref HAL: hal-03139486_v1 Ref Arxiv: 2101.07322 DOI: 10.1088/1361-648X/abdf91 Ref. & Cit.: NASA ADS Exporter : BibTex | endNote Résumé: We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, $50/50$ v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilute regime, scattering experiments highlight two classes of behavior, akin to standard polymer solution and polymer gel, depending on the protein composition. We demonstrate that these two classes are encoded in the structural features of the proteins in very dilute solution, and are correlated with the presence of proteins assemblies of typical size tens of nanometers. The assemblies only exist when the protein mixture is sufficiently enriched in glutenins. They are found directly associated to the presence in the gel of domains enriched in non-exchangeable H-bonds and of size comparable to that of the protein assemblies. The domains are probed in neutron scattering experiments thanks to their unique contrast. We show that the sample visco-elasticity is also directly correlated to the quantity of domains enriched in H-bonds, showing the key role of H-bonds in ruling the visco-elasticity of polymer gluten gels.