Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

• We show in this study the impact of transglutaminase (SB6), glycerol (Gly) and linoleic acid (LA) on the development of gliadin (Glia) solid edible foams. Two concentrations of SB6 were tested, 0.58 U/g and 1.17 U/g, and sufficiently high concentration of SB6 was found essential to crosslink the gliadins. Greater cross-linking in foam prepared with gliadin and 1.17 U/g of SB6 (2-TG-Glia) was followed by an increase of the size of the bubbles as well as improved bubble spatial homogeneity when compared to the non-treated gliadin foam (0-Glia). The inclusion of Gly had little effect on the periodic morphology of 2-TG-Glia, and the formed bubbles decreased in size. The 3D images of 2-TG-Glia revealed that the boundaries of the foams were less defined as observed by x-ray tomography. Nanomorphology studied by SAXS indicated that Gly impared the unfolding ofgliadin in the foam. The addition of linoleic acid (LA) in the foams caused formation of the discontinous Glia network with large and spaced bubbles as revealed by x-ray tomograms. The synergistic interactions of Glia and LA led to the formation of lamellar phases in the foams as observed by SAXS. The results from this study show gliadin as a promising resource to create diverse new aerated foods and contribute to achieve the demand for plant proteins with great foaming functionality. The addition of food-grade dispersants such as, glycerol andlinoleic acid, show a versatility and suitability of gliadin for new food applications such as breakfast cereals and snacks.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

Nyckelord

Solid food foam

3-D microstructure

Gliadin protein

Transglutaminase

Crosslinking

Glycerol

Linoleic acid

Morphology

SAXS

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