Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals

Adsorption of cereal storage protein and nonstarch polysaccharides onto met hylated silica surfaces, as measured by ellipsometry, was used to study pos sible interactions between those components. All fractions, rye secalin, wh eat gliadin, rye arabinoxylan, and wheat arabinogalactan peptide, were surf ace-active to some degree. Sequential adsorption of rye arabinoxylan and wh eat arabinogalactan peptide on top of gliadin and secalin, respectively, in dicated that an interaction occurred. As ionic strength and pH influenced b oth the adsorption and the interaction of the components studied, these phe nomena are believed to be of electrostatic nature.