CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study
Autor/es:
FERRER E.G.; GÓMEZ, A.V.; AÑÓN, M.C.; PUPPO, M.C
Revista:
SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY.
Editorial:
PERGAMON-ELSEVIER SCIENCE LTD
Referencias:
Lugar: UK; Año: 2011 vol. 79 p. 278 - 281
ISSN:
1386-1425
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.
