Surface and interfacial properties of water-soluble wheat proteins

K. Hill, E. Horváth-Szanics, Gy Hajós, E. Kiss

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Surface and interfacial properties of water-soluble wheat proteins were investigated and compared with six reference proteins (bovine serum albumin, ovalbumin, β-lactoglobulin, trypsin, cytochrom C and β-amylase). Albumins extracted from wheat flour were separated by the free solution isoelectric focusing. The surface activity at the air/water, dodecane/water interfaces and dilatational rheological behaviour of the adsorbed layers was determined by pendant drop technique. Considerably high surface activity of wheat proteins was found at both interfaces exceeding the corresponding values of most of the reference proteins. Exceptionally, low dilatational moduli (typically ε <10 mN/m) were obtained for wheat fractions in the continuous and the stepwise compression experiments with no age effect (1-20 min) and almost no relaxation. Surface/interfacial activity and rheological properties observed imply that water-soluble wheat proteins are generally characterized by strong hydrophobicity and more flexible molecular structure than the reference proteins.

Original languageEnglish
Pages (from-to)180-187
Number of pages8
JournalColloids and Surfaces A: Physicochemical and Engineering Aspects
Volume319
Issue number1-3
DOIs
Publication statusPublished - Apr 15 2008

Fingerprint

wheat
surface properties
proteins
Proteins
Water
water
albumins
flour
trypsin
Lactoglobulins
Amylases
Ovalbumin
Hydrophobicity
hydrophobicity
Bovine Serum Albumin
serums
Trypsin
Molecular structure
Albumins
molecular structure

Keywords

  • Adsorption of wheat proteins
  • Dilatational rheology
  • Interfacial elastic modulus
  • Preparative isoelectric focusing
  • Surface/interfacial tension

ASJC Scopus subject areas

  • Colloid and Surface Chemistry
  • Physical and Theoretical Chemistry

Cite this

Surface and interfacial properties of water-soluble wheat proteins. / Hill, K.; Horváth-Szanics, E.; Hajós, Gy; Kiss, E.

In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 319, No. 1-3, 15.04.2008, p. 180-187.

Research output: Contribution to journalArticle

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