Foaming properties of wheat gliadin.

J Agric Food Chem

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

Published: February 2011

We studied gliadin solubility, surface tension and foam behavior, and the presence of different gliadin types in gliadin aqueous solutions and foams as a function of pH. Gliadin has excellent foaming properties only at neutral and alkaline pH. Its solubility is minimal near neutral pH, while almost complete at acidic and alkaline pH. Surface tensions of gliadin solutions are minimal around neutral pH, higher at alkaline pH, and highest at acidic pH, which corresponds well with their respective foaming properties. Foams at acidic and alkaline pH values are enriched in γ-gliadin, while foams at pH 8.0 have a similar distribution of α- and γ-gliadins. Thus, γ-gliadin predominantly contributes to the foaming properties of gliadin. The poor foaming properties of gliadin at pH 2.0 improve in the presence of 0.25 and 1.0% NaCl. It follows that the presence of positively charged amino acid residues hinders the formation of stable foam at acidic pH.

Download full-text PDF

Source
http://dx.doi.org/10.1021/jf103473dDOI Listing

Publication Analysis

Top Keywords

foaming properties
20
gliadin
8
minimal neutral
8
acidic alkaline
8
properties gliadin
8
foaming
5
properties wheat
4
wheat gliadin
4
gliadin studied
4
studied gliadin
4

Similar Publications

Study on the foam production characteristics of air self-suction foam generator by jet.

Sci Rep

January 2025

Key Laboratory of Gas and Fire Control for Mines, Ministry of Education, Xuzhou, 221116, China.

Confined space fires could easily cause serious casualties and property damage, and foam is an effective means of preventing confined space fires. The existing foam generator does not have both momentum and foam expansion rate (FER) and is poorly suited to confined spaces. In order to develop a foam generator suitable for confined space fire protection, an in-depth analysis of the physical foaming characteristics of self-suction foam is required, and the structure of the foam generator is optimized accordingly.

View Article and Find Full Text PDF

To address the challenge of reusing foaming agents in foam drainage gas production processes, we developed a redox-responsive surfactant with a straightforward preparation method based on molecular electrostatic interaction assembly. The redox response mechanism of the surfactant was investigated through surface tension, absorbance, particle size, and Zeta potential analyses. Results indicate that the minimum surface tension in the oxidized state can reach 26.

View Article and Find Full Text PDF

Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review.

Compr Rev Food Sci Food Saf

January 2025

State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.

Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.

View Article and Find Full Text PDF

Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties.

Int J Biol Macromol

December 2024

College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:

Article Synopsis
  • Whey protein is a nutritious animal protein, but its usefulness in food systems is limited by its sensitivity to environmental factors.
  • The study explores using radio frequency heating to couple whey protein with gum Arabic, significantly improving their functional properties compared to traditional water bath heating.
  • Results showed that the RF heating increased the glycosylation degree, enhancing emulsifying, foaming, and antioxidant qualities of the protein-gum conjugates.
View Article and Find Full Text PDF

The demand for sustainable plant-based protein is rising due to concerns over the environmental impact of animal-based protein. One promising yet overlooked protein source is the seed cake generated from Camellia oleifera oil extraction (COSC), which contains 14-20 % crude protein. COSC protein (COSCP) exhibit excellent nutritional and functional properties making it a promising ingredient for innovative food products.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!