Published in

American Chemical Society, Journal of Agricultural and Food Chemistry, 4(59), p. 1370-1375, 2011

DOI: 10.1021/jf103473d

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Foaming Properties of Wheat Gliadin

Journal article published in 2011 by Bert G. Thewissen, Inge Celus, Kristof Brijs, Jan A. Delcour ORCID
This paper is available in a repository.
This paper is available in a repository.

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Abstract

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.