The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.

Summary, in English

The surface pressure–molecular area (–A) relationship for spread layers of the high molecular-weight glutenin subunit 1Dx5, a 58 kDa peptide derived from the central repetitive domain of the subunit, and an -gliadin fraction was measured by means of a surface film balance (Langmuir trough). The aqueous phase was a 10 mM acetate buffer, pH 4.0, either with or without 100 mM NaCl. Subunit 1Dx5 generated much higher surface pressures than the 58 kDa peptide, whereas the -gliadin fraction generally gave higher surface pressures than subunit 1Dx5. Furthermore, subunit 1Dx5, but not the 58 kDa peptide or the -gliadin fraction, formed a highly cohesive film. The differences in the interfacial behaviour of subunit 1Dx5 and the 58 kDa peptide were ascribed to significant hydrophobic interactions for the subunit. The reversibility of a compression–expansion cycle was generally greater for the second cycle than for the first. For subunit 1Dx5 and the -gliadins, but not the 58 kDa peptide, the reversibility was increased when NaCl was present in the aqueous phase.

• Författare: Jörgen Örnebro; Tommy Nylander; Ann-Charlotte Eliasson; P R Shewry; A S Tatham; S M Gilbert
• Avdelning/ar: Department of Food Technology, Engineering and Nutrition; Fysikalisk kemi
• Publiceringsår: 2003
• Språk: Engelska
• Sidor: 147-156
• Publikation/Tidskrift/Serie: Journal of Cereal Science
• Volym: 38
• Issue: 2
• Länkar: http://dx.doi.org/10.1016/S0733-5210(03)00021-3
• Dokumenttyp: Artikel i tidskrift
• Förlag: Elsevier
• Ämne: Physical Chemistry; Food Engineering
• Nyckelord: Repetitive domain; Gliadins; Glutenins; Surface tension
• Status: Published
• ISBN/ISSN/Övrigt: ISSN: 0733-5210