Influence of the presence of monoglyceride on the interfacial properties of wheat gluten

BACKGROUND: The physical stability of several food systems depends strongly on their interfacial properties, which may be modified by adding proteins and low-molecular-weight surfactants to their formulation. This study deals with the possibility of using wheat gluten to alter the surface and interf...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2010-08, Vol.90 (10), p.1688-1694
Main Authors: López, M. Luisa, Bengoechea, Carlos, De La Fuente, Julia, Ruiz, Manuela, Guerrero, Antonio
Format: Article
Language:English
Subjects:
Acidity
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Cereal and baking product industries
Chemical compounds
Emulsions - chemistry
Foams
Food industries
Food science
Foods
Fundamental and applied biological sciences. Psychology
Gluten
Glutens - chemistry
Glycerides - chemistry
Hydrogen-Ion Concentration
interface phenomena
Interfacial properties
interfacial viscosity
mixed films
model food systems
monoacylglycerols
monoglyceride
Monoglycerides - chemistry
protein content
Proteins
stabilizers
Surface Properties
Surface Tension
Surfactants
Triticum - chemistry
Viscosity
Wheat
wheat gluten
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Summary:BACKGROUND: The physical stability of several food systems depends strongly on their interfacial properties, which may be modified by adding proteins and low-molecular-weight surfactants to their formulation. This study deals with the possibility of using wheat gluten to alter the surface and interfacial properties of an aqueous system, considering the effects of protein concentration, pH and the presence of monostearin.RESULTS: It was generally found that the surface tension decreased as the protein concentration increased, reaching a minimum value at 0.5 g kg⁻¹. The influence of protein concentration on surface tension was much greater than the effect of pH owing to the low ionic character of wheat gluten protein. At acidic and alkaline pH values the interfacial viscosity of the protein system underwent a significant increase with time. The addition of monostearin either promoted the displacement of protein molecules at the interface or generated an interfacial mixed film with surface tension values lower than those of both single components, depending on the pH.CONCLUSION: The results obtained indicate that gluten can contribute to the stabilisation of air/water and oil/water interfaces in some food systems (emulsions, foams, etc.). Copyright
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.4003