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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
