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Adsorption Studies of Interaction Between Water-Extractable Nonstarch Polysaccharides and Prolamins in Cereals

¹University of Lund, Department of Food Technology, Box 124, S-221 00, Lund, Sweden. ²Corresponding author. Phone: +46 46 222 9674. Fax: +46 46 222 9517. E-mail: Ann-Charlotte.Eliasson@livsteki.lth.se ³Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

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-active to some degree. Sequential adsorption of rye arabinoxylan 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.