info:eu-repo/semantics/article
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
Fecha
2011-02Registro en:
Ferrer, Evelina Gloria; Gómez, Analía Verónica; Añon, Maria Cristina; Puppo, Maria Cecilia; Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.; Pergamon-Elsevier Science Ltd; Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy; 79; 2-2011; 278-281
1386-1425
CONICET Digital
CONICET
Autor
Ferrer, Evelina Gloria
Gómez, Analía Verónica
Añon, Maria Cristina
Puppo, Maria Cecilia
Resumen
Food protein product, gluten protein, was chemically modified by varying levels of sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity mainly after the addition of the 0.25% of SSL to wheat flour to produced modified gluten protein, pointing the formation of a more ordered structure. Side chain vibrations also confirmed the observed changes.