Water Sorption of Gliadin |
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| Authors: | BARBARA IL HENRYK DAUN SEYMOUR G. GILBERT |
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| Affiliation: | Authors Il and Daun are with the Food Science Dept., Cook College, Rutgers Univ., New Brunswick, NJ 08903. Author Gilbert is with the Center for Packaging Science &Engineering, Busch Campus, Rutgers Univ., Piscataway, NJ 08855. |
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| Abstract: | Crude wheat gliadin from acetic acid solution showed lower water sorption by pulse and frontal Inverse Gas Chromatography methods as compared to a static method but the pulse data for a highly purified Ponca wheat gliadin from ethanol agreed with static data for crude gliadin. Use of ethanol for dissolving gliadins for IGC column preparation gave sorption equivalent to the static method whereas acetic acid-treated gliadin showed lower water uptake. Acetic acid may compete with water for hydrogen bonding sites on the protein or change the secondary structure to make some hydrophilic sites unavailable. The static method resulted in loss by diffusion of the sorbed acetic acid. |
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