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GrainGenes Reference Report: JFS-66-393

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Reference	JFS-66-393
Title	Emulsifying and surface properties of wheat gluten under acidic conditions
Journal	Journal of Food Science
Year	2001
Volume	66
Pages	393-399
Author	Takeda K Matsumura Y Shimizu M
Abstract	Summary: The solubility of wheat gluten was greatly improved at pH 4 or lower where it showed good emulsifying activity. This might be due to its high surface activity in the acidic pH range and the formation of a stable protein film surrounding the oil droplets. Among the major gluten proteins, gliadins showed higher surface activity than glutenins. The content of glutenins in the adsorbed protein film was higher than that of gliadins, and glutenins are likely to have been adsorbed more tightly than gliadins. These results suggest that gluten proteins exhibit complex behavior, such as adsorption/desorption/displacement/rearrangement during the adsorption process in a gluten-stabilized emulsion
Keyword	[ Hide all but 1 of 26 ] adsorption behavior chymotrypsin complexes deamidated gluten digestion emulsion film food food proteins functional properties gliadin gluten gluten proteins glutenin improvement lipid-protein interaction oil ph properties protein solubility surface surface activity water-interface wheat gluten

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