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Artículo

Changes in secondary structure of gluten proteins due to emulsifiers

Gómez, Analía VerónicaIcon ; Ferrer, Evelina GloriaIcon ; Añon, Maria CristinaIcon ; Puppo, Maria CeciliaIcon
Fecha de publicación: 06/02/2013
Editorial: Elsevier Science
Revista: Journal of Molecular Structure
ISSN: 0022-2860
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
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Resumen

Changes in the secondary structure of gluten proteins due to emulsifiers were analyzed by Raman Spectroscopy. The protein folding induced by 0.25% SSL (Sodium Stearoyl Lactylate) (GS0.25, Gluten + 0.25% SSL) included an increase in alfa-helix conformation and a decrease in beta-sheet, turns and random coil. The same behavior, although in a less degree, was observed for 0.5% gluten?DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides) system. The low burial of Tryptophan residues to a more hydrophobic environment and the low percentage area of the C?H stretching band for GS0.25 (Gluten + 0.25% SSL), could be related to the increased in a-helix conformation. This behavior was also confirmed by changes in stretching vibrational modes of disulfide bridges (S?S) and the low exposure of Tyrosine residues. High levels of SSL (0.5% and 1.0%) and DATEM (1.0%) led to more disordered protein structures, with different gluten networks. SSL (1.0%) formed a more disordered and opened gluten matrix than DATEM, the last one being laminar and homogeneous.
Palabras clave: Raman Spectroscopy , Gluten Proteins , Secondary Protein Structure , Emulsifiers
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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/11336/24148
DOI: http://dx.doi.org/10.1016/j.molstruc.2012.08.031
URL: http://www.sciencedirect.com/science/article/pii/S0022286012007879?
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Articulos(CEQUINOR)
Articulos de CENTRO DE QUIMICA INORGANICA "DR. PEDRO J. AYMONINO"
Citación
Gómez, Analía Verónica; Ferrer, Evelina Gloria; Añon, Maria Cristina; Puppo, Maria Cecilia; Changes in secondary structure of gluten proteins due to emulsifiers; Elsevier Science; Journal of Molecular Structure; 1033; 6-2-2013; 51-58
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