Influence of pH and lipid membrane on the liquid–liquid phase separation of wheat γ-gliadin in aqueous conditions

[Display omitted] Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of colloid and interface science 2024-08, Vol.668, p.252-263
Hauptverfasser:	Cochereau, Rémy, Voisin, Hugo, Solé-Jamault, Véronique, Novales, Bruno, Davy, Joëlle, Jamme, Frédéric, Renard, Denis, Boire, Adeline
Format:	Artikel
Sprache:	eng
Schlagworte:	Food engineering Gliadin - chemistry Gliadin - isolation & purification Hydrogen-Ion Concentration Life Sciences Membrane Lipids - chemistry Phase Separation Triticum - chemistry Unilamellar Liposomes - chemistry Unilamellar Liposomes - metabolism Water - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!