Artículo

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

Ferrer, Evelina GloriaIcon ; Gómez, Analía VerónicaIcon ; Añon, Maria CristinaIcon ; Puppo, Maria CeciliaIcon
Fecha de publicación: 02/2011
Editorial: Pergamon-Elsevier Science Ltd
Revista: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
ISSN: 1386-1425
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

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.
Palabras clave: Gluten conformation , Sodium stearoyl lactylate (SSL) , Raman spectroscopy
 
Archivos asociados
Thumbnail
 
Tamaño: 425.2Kb
Formato: PDF
.
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/123858
URL: https://www.sciencedirect.com/science/article/abs/pii/S1386142511001156?via%3Dih
DOI: http://dx.doi.org/10.1016/j.saa.2011.02.022
Colecciones
Articulos(CEQUINOR)
Articulos de CENTRO DE QUIMICA INORGANICA "DR. PEDRO J. AYMONINO"
Citación
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
Compartir
Altmétricas