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

Research output: Contribution to journalArticle


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 Å.


Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Chemical Sciences


  • glutenin, foam structure, aggregates, mechanical properties, gliadin
Original languageEnglish
Pages (from-to)6617-6627
JournalRSC Advances
Issue number16
Publication statusPublished - 2012
Publication categoryResearch

Bibliographic note

Full list of authors: Thomas O.J. Blomfeldt,Ramune Kuktaite,Tomás S. Plivelic (LUND University),Faiza Rasheed,Eva Johansson and Mikael S. Hedenqvist.