Interfacial behaviour of wheat proteins

The interfacial properties of wheat proteins have received little attention in the past, and it is, thus, difficult to obtain a coherent overview of this area. Although this is the case for the whole area, it is particularly true regarding the role of interfacial properties of wheat proteins in baking. The review presents a comprehensive survey of the achievements regarding wheat proteins at interfaces. This includes the behaviour at both liquid interfaces and solid surfaces. For the liquid interfaces, issues such as tensiometry, foam formation and stability, and surface reactions are discussed. The properties at solid surfaces deal with protein adsorption and surface forces. Further, aspects of wheat proteins at interfaces are discussed from a general surface and colloid point of view. Several experimental techniques, relevant for studies of the behaviour of wheat proteins at interfaces, are briefly described, including tensiometry, ellipsometry and surface force measuring techniques. Finally, other applications than baking related to the interfacial properties of wheat (gluten) proteins are reviewed. (C) 2000 Academic Press.