Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

Abstract

Edible gliadin nanoparticles (GNPs) were fabricated using the anti-solvent method. They possessed unique high foamability and foam stability. An increasing concentration of GNPs accelerated their initial adsorption speed from the bulk phase to the interface and raised the viscoelastic modulus of interfacial films. High foamability (174.2 ± 6.4%) was achieved at the very low concentration of GNPs (1 mg/mL), which was much better than that of ovalbumin and sodium caseinate. Three stages of adsorption kinetics at the air/water interface were characterized. First, they quickly diffused and adsorbed at the interface, resulting in a fast increase of the surface pressure. Then, nanoparticles started to fuse into a film, and finally, the smooth film became a firm and rigid layer to protect bubbles against coalescence and disproportionation. These results explained that GNPs had good foamability and high foam stability simultaneously. That provides GNPs as a potential candidate for new foaming agents applied in edible and biodegradable products.

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

“…Indeed, more and more attention has been paid to develop edible films in order to improve food safety and shelf-life [8][9][10]. Edible films need to possess the appropriate mechanical properties and barrier properties from initial product packing to final consumer usage [11,12].…”

Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties

“…Foams make up the structure of many processed food formulations, such as beers and cakes 39 . Foaming properties refer to the abilities to produce and maintain bubbles during the protein solution stirring process, which are estimated through FC and FS.…”

“…Joye et al 43 . reported G possessed high foamability and foam stability and displayed better foaming characteristics than two commercialized food‐grade foaming agents, ovalbumin and sodium caseinate 39 . In beer brewing, G was proved to play a major role in the foaming properties 3 .…”

Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

“…Furthermore, 4 no specialized equipment is required and the technique is up-scalable and industrially feasible [21]. Protein NPs produced this way include, amongst others, those from wheat gliadins [22,23,24,25], maize zeins [26,27,28,29], sorghum kafirins [30] and whey proteins [22].…”

“…These include addition of surfactants [31], tannic acid [29,32], gum arabic [33], chitosan [34] or sodium caseinate [35]. Similarly, NPs based on wheat gliadins have been used to stabilize emulsions [23] and foams [25,36]. Such gliadin NP stabilized dispersions are relatively stable, although the colloidal stability of the particles themselves under food system relevant conditions is still quite low [37].…”