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Background: The usage of natural polysaccharides is attractive to researchers around the world. At the same time, non-/low-toxic crosslinkers prepared by polysaccharides are expected to fabricate protein-based films in many fields. Herein, different dialdehyde polysaccharides (DPs) were successfully synthesized and applied to prepare gliadin-films under alkaline conditions. The functional properties and formation mechanisms of the films were fully investigated., Results: The results showed that the mechanical properties, water-resistant properties, thermal stability, and antibacterial properties of the gliadin-films were improved by DPs and alkali treatment. Particularly dialdehyde dextrin (DAD) crosslinked gliadin-films showed the highest tensile strength, but no additional effect on their elongation, or advancement on the other functional properties. The film-forming mechanisms indicated that Schiff base bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds were the main forces in the films, supporting their improvement in functional properties., Conclusion: DPs, especially DAD, can be a promising crosslinker in fabricating gliadin-films. These findings have shown great promise to seek an effective crosslinker for fabricating gliadin/protein-based packaging. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils., (Copyright © 2014 Elsevier Ltd. All rights reserved.)