Gluten; monolayer; salts; interface; protein interactions
Abstract :
[en] The interfacial behavior of gluten powder spread as a monolayer on aqueous phases containing various chloride salts was studied. The presence of electrolytes at low concentrations reduced the expansion and stability of the gluten monolayers compared to the results obtained with pure water. At low salt concentrations, no effect of the electrolyte nature was detectable (compression curves were superimposed for Na+, K+, and Ca2+). However, when salt concentrations increased from 0.05 to 0.5 M, the influence of the electrolyte nature on gluten film expansion appeared clearly. Divalent cations (Ca2+) gave films with greater expansion than monovalent cations (K+, Na+). Between the monovalent cations, Na+ had a greater effect on gluten film expansion than did K+. Gluten monolayer expansion evaluated by limiting the area (A0) passed through a minimum when the salt concentrations increased from 0 to 0.5 M. The temperature also influenced the behavior of gluten monolayers as attested by A0 and film elasticity values which decreased with temperature. The energy of compression (ΔGc) that measures the intermolecular forces between film-forming molecules was generally higher on Ca2+ than on K+ and Na+, showing that Ca2+ induced stronger interactions than K+ or Na+. The ΔGc − T plots showed that the compression of gluten films on various electrolytes led to ordered structures.
Disciplines :
Physical, chemical, mathematical & earth Sciences: Multidisciplinary, general & others
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