Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals

• 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- oxylan 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.

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

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

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