期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 4, 页码 1370-1375出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf103473d
关键词
Foam; gliadin; pH; salt; protein solubility
资金
- Katholieke Universiteit Leuven
- Instituut voor de aanmoediging van Innovatie door Wetenschap en Technologie in Vlaanderen (IWT, Brussels, Belgium)
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 gamma-gliadin, while foams at pH 8.0 have a similar distribution of alpha-and gamma-gliadins. Thus, gamma-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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据