Structural changes in gluten protein after addition of SSL, DATEM and SSL-DATEM mixtures by Raman Spectroscopy

FERRER, E.G.; GÓMEZ, A.V.; AÑÓN, M.C.; PUPPO, M.C.

Sao Paulo, Brasil

Congreso; I Encontro Brasileiro de Espectroscopia Raman. ENBRAER; 2009

EMBRAER

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.