title: Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
abstract: 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.
authors: Centro de Química Inorgánica (CEQUINOR, CONICET/UNLP), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina. evelina@quimica.unlp.edu.ar
authors: Evelina G
authors: EG
authors: Ferrer
authors: Analía V
authors: AV
authors: Gómez
authors: María C
authors: MC
authors: Añón
authors: María C
authors: MC
authors: Puppo
mesh_terms: D000577:Amides / Q000737:chemistry; D004220:Disulfides / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D013059:Spectrum Analysis, Raman / Q000379:methods*; D014908:Triticum / Q000737:chemistry; D014364:Tryptophan / Q000737:chemistry; D014443:Tyrosine / Q000737:chemistry; D014732:Vibration
chemical_list: D000577:Amides; D004220:Disulfides; D045703:Emulsifying Agents; D014443:Tyrosine; D005983:Glutens; D014364:Tryptophan