Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals
(2000) In Cereal Chemistry 77(5). p.679-684- Abstract
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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/d88da314-a6d6-4fbe-a1fa-0aad6a586d9c
- author
- Elofsson, Ulla
; Eliasson, Ann-Charlotte
LU
; Wahlgren, M.
LU
; Loosveld, A-M ; Courtin, C. M. and Delcour, Jan A
- organization
- publishing date
- 2000
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Cereal Chemistry
- volume
- 77
- issue
- 5
- pages
- 6 pages
- publisher
- American Association of Cereal Chemists
- external identifiers
-
- scopus:0033800376
- ISSN
- 0009-0352
- DOI
- 10.1094/CCHEM.2000.77.5.679
- language
- English
- LU publication?
- yes
- id
- d88da314-a6d6-4fbe-a1fa-0aad6a586d9c
- date added to LUP
- 2016-09-21 06:22:26
- date last changed
- 2023-09-12 00:12:40
@article{d88da314-a6d6-4fbe-a1fa-0aad6a586d9c, abstract = {{<p>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.</p>}}, author = {{Elofsson, Ulla and Eliasson, Ann-Charlotte and Wahlgren, M. and Loosveld, A-M and Courtin, C. M. and Delcour, Jan A}}, issn = {{0009-0352}}, language = {{eng}}, number = {{5}}, pages = {{679--684}}, publisher = {{American Association of Cereal Chemists}}, series = {{Cereal Chemistry}}, title = {{Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals}}, url = {{http://dx.doi.org/10.1094/CCHEM.2000.77.5.679}}, doi = {{10.1094/CCHEM.2000.77.5.679}}, volume = {{77}}, year = {{2000}}, }