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Research article - Peer-reviewed, 2012

Novel freeze-dried foams from glutenin- and gliadin-rich fractions

Blomfeldt, Thomas O. J.; Kuktaite, Ramune; Plivelic, Tomas S.; Rasheed, Faiza; Johansson, Eva; Hedenqvist, Mikael S.


This is the first study on freeze-dried foams prepared from glutenin-and gliadin-rich fractions of wheat gluten and blends thereof. It was found that the foam density and stiffness could be controlled by a suitable choice of the glutenin/gliadin ratio. The glutenin-rich samples had the highest foam densities and the density decreased with increasing gliadin content. The compression modulus also decreased with increasing gliadin content, which was explained by the decrease in foam density, a more open porosity and the more aggregated/polymerized structure in the presence of glutenin. IR and SE-HPLC revealed that the least aggregated foams were those consisting only of the gliadin-rich fraction. Confocal laser scanning microscopy revealed the presence of both HMW-glutenin and gliadin (to a certain extent probably resisting the ethanol extraction process) in the glutenin-rich foams. SAXS indicated that the gliadin-rich fraction contributed with weakly correlated protein aggregates with a characteristic distance of 40-43 angstrom.

Published in

RSC Advances
2012, volume: 2, number: 16, pages: 6617-6627

Authors' information

Blomfeldt, Thomas O. J.
Royal Institute of Technology (KTH)
Swedish University of Agricultural Sciences, Agrosystem
Plivelic, Tomas S.
Lund University
Rasheed, Faiza
Swedish University of Agricultural Sciences, Agrosystem
Swedish University of Agricultural Sciences, Agrosystem
Hedenqvist, Mikael S.
Royal Institute of Technology (KTH)

UKÄ Subject classification

Other Materials Engineering

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