Water vapour sorption behaviour of original and defatted wheat gluten

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Abstract
The water vapour sorption isotherms of original and defatted gluten samples, prepared from two wheat cultivars (Spring and Taurus) with good and poor baking performance, respectively, were investigated at 25 and 40°C. The GAB isotherm equation described the isotherms well up to a relative humidity of at least 84% at 25°C and up to 75% at 40°C. The GAB constants of Spring gluten indicated an increased number of adsorption sites and a decreased average interaction energy per binding site at increased defatting (petroleum ether, chloroform). This tendency was also observed for Taurus, however, here no significant differences were found between the solvents. When comparing both cultivars the isotherm analysis indicated less available active sites for water adsorption with a stronger interaction energy per site for Taurus gluten. This stronger interaction is in accord with the higher isosteric heat of adsorption (Clausius‐Clapeyron analysis) found at low relative humidities. These findings are related to bread baking performance.

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