title: 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.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Dengfeng
authors.initials: D
authors.lastname: Peng
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.|College of Food Science and Engineering, Wuhan Polytechnic University , Wuhan, Hubei 430023, People's Republic of China.
authors.forename: Weiping
authors.initials: W
authors.lastname: Jin
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Jing
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Wenfei
authors.initials: W
authors.lastname: Xiong
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Yaqiong
authors.initials: Y
authors.lastname: Pei
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Yuntao
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.|Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.|Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.|Functional Food Enginnering & Technology Research Center of Hubei Province , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Bin
authors.identifier: http://orcid.org/0000-0001-7763-4245
authors.initials: B
authors.lastname: Li
mesh_terms: D000388:Air / Q000032:analysis; D002364:Caseins / Q000737:chemistry; D005903:Gliadin / Q000737:chemistry*; D007700:Kinetics; D053758:Nanoparticles / Q000737:chemistry*; D013499:Surface Properties; D014867:Water / Q000032:analysis
chemical_list: D002364:Caseins; D014867:Water; D005903:Gliadin
keywords: air/water interface; foam; gliadin nanoparticles; interfacial properties; stability