Effects of protein concentration and pH changes on some functional properties of gliadin

Gliadin is one of the gluten constituents، with unique functional properties. In this study، gliadin was extracted from commercial gluten by solubilization in ethanol then functional properties of gliadin including water absorption، water holding capacity، foaming capacity and stability، emulsifying capacity and stability at various pH values of 3، 6 and 9 and two protein concentrations (1 and 2%) were investigated. By determination of the gliadin functional properties، as a plant protein، it is possible to extent its food and non food applications. The lowest water holding capacity، water absorption، emulsifying and foaming capacity of gliadin were obtained at pH 6 and the highest values were obtained at pH 3. pH changes had no significant effect on electrophoretic pattern of the gliadin. It was concluded that gliadin is suitable to use in acidic foods.