Foaming properties of Wheat Gliadin

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1370-1375

  Thewissen, Bert G ^a   Celus, Inge ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Foam; gliadin; pH; protein solubility; salt

Indexed keywords

ACIDIC PH; ALKALINE PH; AQUEOUS SOLUTIONS; FOAMING PROPERTIES; GLIADIN; NEAR-NEUTRAL PH; NEUTRAL PH; POSITIVELY CHARGED; PROTEIN SOLUBILITY; STABLE FOAMS;

AMINO ACIDS; SODIUM CHLORIDE; SURFACE PROPERTIES; SURFACE TENSION;

SOLUBILITY;

GLIADIN; SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; DRUG EFFECT; PH; PHYSICAL CHEMISTRY; SOLUBILITY; SURFACE TENSION; WHEAT;

GLIADIN; HYDROGEN-ION CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; SODIUM CHLORIDE; SOLUBILITY; SURFACE TENSION; TRITICUM;

TRITICUM AESTIVUM;

EID: 79951743429     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103473d     Document Type: Article

References (21)

1. Ornebro, J.; Wahlgren, M.; Eliasson, A. C.; Fido, R. J.; Tatham, A. S. Adsorption of ?-, β-, γ- and ?-gliadins onto hydrophobic surfaces J. Cereal Sci. 1999, 30 (2) 105-114
2. Wannerberger, L.; Eliasson, A. C.; Sindberg, A. Interfacial behaviour of secalin and rye flour-milling streams in comparison with gliadin J. Cereal Sci. 1997, 25 (3) 243-252 (Pubitemid 127368300)
3. Wannerberger, L.; Nylander, T.; Eliasson, A. C.; Tatham, A. S.; Fido, R. J.; Miles, M. J.; McMaster, T. J. Interaction between ?-gliadin layers J. Cereal Sci. 1997, 26 (1) 1-13
4. Veraverbeke, W. S.; Delcour, J. A. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality Crit. Rev. Food Sci. Nutr. 2002, 42 (3) 179-208
5. Gianibelli, M. C.; Larroque, O. R.; MacRitchie, F.; Wrigley, C. W. Biochemical, genetic, and molecular characterization of wheat endosperm proteins Cereal Chem. 2001, 1-20 (http://www.aaccnet.org/cerealchemistry/freearticle/ gianibelli.pdf)
6. Shewry, P. R.; Tatham, A. S. The prolamin storage proteins of cereal seeds - Structure and evolution Biochem. J. 1990, 267 (1) 1-12 (Pubitemid 20122626)
7. Banc, A.; Desbat, B.; Renard, D.; Popineau, Y.; Mangavel, U.; Navailles, L. Structure and orientation changes of ?- and γ-gliadins at the air-water interface: A PM-IRRAS spectroscopy and Brewster angle microscopy study Langmuir 2007, 23 (26) 13066-13075
8. Mita, T.; Nikai, K.; Hiraoka, T.; Matsuo, S.; Matsumoto, H. Physicochemical studies on wheat-protein foams J. Colloid Interface Sci. 1977, 59 (1) 172-178
9. Mita, T.; Ishida, E.; Matsumoto, H. Physicochemical studies on wheat-protein foams. 2. Relationship between bubble-size and stability of foams prepared with gluten and gluten components J. Colloid Interface Sci. 1978, 64 (1) 143-153
10. Uthayakumaran, S.; Tomoskozi, S.; Tatham, A. S.; Savage, A. W. J.; Gianibelli, M. C.; Stoddard, F. L.; Békés, F. Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity Cereal Chem. 2001, 78 (2) 138-141 (Pubitemid 32215656)
11. Keller, R. C. A.; Orsel, R.; Hamer, R. J. Competitive adsorption behaviour of wheat flour components and emulsifiers at an air-water interface J. Cereal Sci. 1997, 25 (2) 175-183 (Pubitemid 127375961)
12. Elofsson, U.; Eliasson, A. C.; Wahlgren, M.; Loosveld, A. M. A.; Courtin, C. M.; Delcour, J. A. Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals Cereal Chem. 2000, 77 (5) 679-684
13. Association of Official Analytical Chemists (AOAC). Method 990.03. In Official Methods of Analysis, 16 ed.; AOAC: Washington, D.C., 1995.
14. Caessens, P. W. J. R.; Gruppen, H.; Visser, S.; van Aken, G. A.; Voragen, A. G. J. Plasmin hydrolysis of β-casein: Foaming and emulsifying properties of the fractionated hydrolysate J. Agric. Food Chem. 1997, 45 (8) 2935-2941 (Pubitemid 127481833)
15. Wieser, H.; Antes, S.; Seilmeier, W. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography Cereal Chem. 1998, 75 (5) 644-650 (Pubitemid 28456336)
16. Wu, Y. V.; Dimler, R. J. Hydrogen ion equilibria of wheat glutenin and gliadin Arch. Biochem. Biophys. 1963, 102, 230
17. Patino, J. M. R.; Sanchez, C. C.; Nino, M. R. R. Implications of interfacial characteristics of food foaming agents in foam formulations Adv. Colloid Interface Sci. 2008, 140 (2) 95-113
18. Dickinson, E. Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology Colloid Surf., B 1999, 15 (2) 161-176 (Pubitemid 29393110)
19. Foegeding, E. A.; Luck, P. J.; Davis, J. P. Factors determining the physical properties of protein foams Food Hydrocolloids 2006, 20 (2-3) 284-292 (Pubitemid 41390491)
20. Popineau, Y.; Pineau, F. Investigation of surface hydrophobicities of purified gliadins by hydrophobic interaction chromatography, reversed-phase high-performance liquid-chromatography and apolar ligand-binding J. Cereal Sci. 1987, 5 (3) 215-231
21. Popineau, Y.; Pineau, F.; Evon, P.; Bérot, S. Influence of ph and salt concentration on the emulsifying properties of native wheat gliadins and of their chymotryptic hydrolysates Nahrung 1999, 43 (6) 361-367 (Pubitemid 129566005)