Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.

dc.creatorFerrer, Evelina Gloria
dc.creatorGómez, Analía Verónica
dc.creatorAñon, Maria Cristina
dc.creatorPuppo, Maria Cecilia
dc.date.accessioned2021-01-27T12:31:17Z
dc.date.accessioned2022-10-15T07:07:59Z
dc.date.available2021-01-27T12:31:17Z
dc.date.available2022-10-15T07:07:59Z
dc.date.created2021-01-27T12:31:17Z
dc.date.issued2011-02
dc.identifierFerrer, 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
dc.identifier1386-1425
dc.identifierhttp://hdl.handle.net/11336/123858
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4358711
dc.description.abstractFood 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.
dc.languageeng
dc.publisherPergamon-Elsevier Science Ltd
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1386142511001156?via%3Dihub
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.saa.2011.02.022
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectGluten conformation
dc.subjectSodium stearoyl lactylate (SSL)
dc.subjectRaman spectroscopy
dc.titleStructural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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