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Adsorption Studies of Interaction Between Water‐Extractable Nonstarch Polysaccharides and Prolamins in Cereals
Author(s) -
Elofsson U.,
Eliasson AC.,
Wahlgren M.,
Loosveld A.M. A.,
Courtin C. M.,
Delcour J. A.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.5.679
Subject(s) - chemistry , arabinoxylan , adsorption , polysaccharide , gliadin , arabinogalactan , food science , chromatography , biochemistry , organic chemistry , gluten
Adsorption of cereal storage protein and nonstarch polysaccharides onto methylated silica surfaces, as measured by ellipsometry, was used to study possible interactions between those components. All fractions, rye secalin, wheat gliadin, rye arabinoxylan, and wheat arabinogalactan peptide, were surface‐active to some degree. Sequential adsorption of rye arabinoxylan and wheat arabinogalactan peptide on top of gliadin and secalin, respectively, indicated that an interaction occurred. As ionic strength and pH influenced both the adsorption and the interaction of the components studied, these phenomena are believed to be of electrostatic nature.