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

Berger Ceresino, Elaine ; Johansson, Eva ; Harumi Sato, Hélia ; Plivelic, Tomás LU ; Hall, Stephen LU and Kuktaite, Ramune (2020) In Food Hydrocolloids 108.
Abstract
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... (More)
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 of
gliadin 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 and
linoleic acid, show a versatility and suitability of gliadin for new food applications such as breakfast cereals and snacks. (Less)
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author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Solid food foam, 3-D microstructure, Gliadin protein, Transglutaminase, Crosslinking, Glycerol, Linoleic acid, Morphology, SAXS
in
Food Hydrocolloids
volume
108
article number
105995
pages
10 pages
publisher
Elsevier
external identifiers
  • scopus:85085765888
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2020.105995
language
English
LU publication?
yes
id
9661fd56-5925-4280-a3c8-a24d332e787f
date added to LUP
2020-06-16 12:39:32
date last changed
2022-11-15 23:40:37
@article{9661fd56-5925-4280-a3c8-a24d332e787f,
  abstract     = {{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 of<br/>gliadin 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 and<br/>linoleic acid, show a versatility and suitability of gliadin for new food applications such as breakfast cereals and snacks.}},
  author       = {{Berger Ceresino, Elaine and Johansson, Eva and Harumi Sato, Hélia and Plivelic, Tomás and Hall, Stephen and Kuktaite, Ramune}},
  issn         = {{0268-005X}},
  keywords     = {{Solid food foam; 3-D microstructure; Gliadin protein; Transglutaminase; Crosslinking; Glycerol; Linoleic acid; Morphology; SAXS}},
  language     = {{eng}},
  month        = {{05}},
  publisher    = {{Elsevier}},
  series       = {{Food Hydrocolloids}},
  title        = {{Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.}},
  url          = {{http://dx.doi.org/10.1016/j.foodhyd.2020.105995}},
  doi          = {{10.1016/j.foodhyd.2020.105995}},
  volume       = {{108}},
  year         = {{2020}},
}