“Changes in secondary structure of gluten proteins due to emulsifiers”

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

JOURNAL OF MOLECULAR STRUCTURE THEOCHEM

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 1033 p. 51 - 58

0166-1280

Changes in the secondary structure of gluten proteins due to emulsifiers were analyzed by Raman Spectroscopy. The protein folding induced by 0.25% SSL (Sodium Stearoyl Lactylate) (GS0.25, Gluten + 0.25% SSL) included an increase in a-helix conformation and a decrease in b-sheet, turns and random coil. The same behavior, although in a less degree, was observed for 0.5% gluten–DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides) system. The low burial of Tryptophan residues to a more hydrophobic environment and the low percentage area of the C–H stretching band for GS0.25 (Gluten + 0.25% SSL), could be related to the increased in a-helix conformation. This behavior was also confirmed by changes in stretching vibrational modes of disulfide bridges (S–S) and the low exposure of Tyrosine residues. High levels of SSL (0.5% and 1.0%) and DATEM (1.0%) led to more disordered protein structures, with different gluten networks. SSL (1.0%) formed a more disordered and opened gluten matrix than DATEM, the last one being laminar and homogeneous