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Novel freeze-dried foams from glutenin- and gliadin-rich fractions
KTH, Skolan för kemivetenskap (CHE), Fiber- och polymerteknik.
Vise andre og tillknytning
2012 (engelsk)Inngår i: RSC Advances, ISSN 2046-2069, Vol. 2, nr 16, s. 6617-6627Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

This is the first study on freeze-dried foams prepared from glutenin- and gliadin-rich fractions of wheat gluten and blends thereof. It was found that the foam density and stiffness could be controlled by a suitable choice of the glutenin/gliadin ratio. The glutenin-rich samples had the highest foam densities and the density decreased with increasing gliadin content. The compression modulus also decreased with increasing gliadin content, which was explained by the decrease in foam density, a more open porosity and the more aggregated/polymerized structure in the presence of glutenin. IR and SE-HPLC revealed that the least aggregated foams were those consisting only of the gliadin-rich fraction. Confocal laser scanning microscopy revealed the presence of both HMW-glutenin and gliadin (to a certain extent probably resisting the ethanol extraction process) in the glutenin-rich foams. SAXS indicated that the gliadin-rich fraction contributed with weakly correlated protein aggregates with a characteristic distance of 40-43 Å.

sted, utgiver, år, opplag, sider
2012. Vol. 2, nr 16, s. 6617-6627
Emneord [en]
Characteristic distance, Compression modulus, Confocal laser scanning microscopy, Ethanol extraction, Foam densities, Glutenin, Open porosity, Protein aggregates, Wheat gluten
HSV kategori
Identifikatorer
URN: urn:nbn:se:kth:diva-100283DOI: 10.1039/c2ra20946bISI: 000306415100032Scopus ID: 2-s2.0-84864075476OAI: oai:DiVA.org:kth-100283DiVA, id: diva2:543236
Merknad

QC 20120807

Tilgjengelig fra: 2012-08-07 Laget: 2012-08-06 Sist oppdatert: 2012-08-24bibliografisk kontrollert

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