Emulsifying and surface properties of citric acid deamidated wheat gliadin |
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| Authors: | Chaoying Qiu Weizheng Sun Qiangzhong Zhao Chun Cui Mouming Zhao |
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| Affiliation: | 1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | The properties of citric acid deamidated wheat gliadin (d-gliadin) and d-gliadin emulsions at concentrations of 2% and 0.5% at pH 7 and 3 were investigated. d-gliadin exhibited high solubility at neutral pH and had a different molecular weight distribution compared with control gliadin. Stability of d-gliadin emulsion increased after heat treatment. Heat treatment led to a red shift of the fluorescence emission maxima of emulsions, indicating the rearrangement of d-gliadin molecules and increase of the protein structure flexibility at the oil–water interface. The emulsion was sensitive to NaCl up to 150 mM due to electrostatic screening effects. d-gliadin concentration influenced the droplet size and the saturation surface load of emulsion. d-gliadin slowly adsorbed on the oil–water interface during the adsorption process. Higher d-gliadin concentration exhibited higher surface pressure. Surface adsorption properties confirmed that d-gliadin was a good emulsifier in oil–water emulsions. |
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| Keywords: | Deamidated wheat gliadin Emulsion Heat treatment Surface pressure |
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