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

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

São Pedro , Brasil.

Otro; Primeiro Encontro Brasileiro de Espectroscopia Raman (Enbraer).; 2009

The objective of this research was to investigate the effectiveness of using Raman Spectroscopy to study the extent of gluten protein modification by the addition of sodium stearoyl lactylate (SSL) and diacetyl tartaric acid esters of mono and diglycerides (DATEM), in order to improve its functional properties.