title: Raman studies of gluten proteins aggregation induced by dietary fibres.
abstract: Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine changes in the structure of gluten proteins modified by seven dietary fibres. The commercially available gluten proteins without starch were mixed with the fibres in three concentrations: 3%, 6% and 9%. The obtained results showed that all fibres, regardless of their origin, caused the same kind of changes i.e. decrease in the α-helix content with a simultaneous increase in the content of antiparallel-β-sheet. The results indicated that presence of cellulose was the probable cause of these changes, and lead to aggregation or abnormal folding of the gluten proteins. Other changes observed in the gluten structure concerning β-structures, conformation of disulphide bridges, and aromatic amino acid environment, depended on the fibres chemical composition.
authors.affiliation: Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: a.nawrocka@ipan.lublin.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Nawrocka
authors.affiliation: Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: m.szymanska@ipan.lublin.pl.
authors.forename: Monika
authors.initials: M
authors.lastname: Szymańska-Chargot
authors.affiliation: Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: a.mis@ipan.lublin.pl.
authors.forename: Antoni
authors.initials: A
authors.lastname: Miś
authors.affiliation: Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland. Electronic address: radoslaw.kowalski@up.lublin.pl.
authors.forename: Radosław
authors.initials: R
authors.lastname: Kowalski
authors.affiliation: Department of Biophysics, Institute of Physics, Maria Curie-Skłodowska University, Pl. Marii Curie-Skłodowskiej 1, 20-031 Lublin, Poland. Electronic address: wieslaw.gruszecki@umcs.pl.
authors.forename: Wiesław I
authors.initials: WI
authors.lastname: Gruszecki
mesh_terms: D024322:Amino Acids, Aromatic / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D017433:Protein Structure, Secondary; D013059:Spectrum Analysis, Raman / Q000379:methods*
chemical_list: D024322:Amino Acids, Aromatic; D004043:Dietary Fiber; D005983:Glutens
keywords: Amide I band; Aromatic acids; Dietary fibre; Disulphide bridges; Gluten protein; Raman spectroscopy