Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study |
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| Authors: | Ferrer Evelina G Gómez Analía V Añón María C Puppo María C |
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| Affiliation: | a Centro de Química Inorgánica (CEQUINOR, CONICET/UNLP), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, C.C.962, 1900 La Plata, Argentina;b Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-UNLP-CONICET, 47 y 116 (1900) La Plata, Argentina;c Facultad de Ciencias Agrarias y Forestales (UNLP), 60 y 119 (1900), La Plata, Argentina |
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| Abstract: | 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. |
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| Keywords: | Gluten conformation Sodium stearoyl lactylate (SSL) Raman spectroscopy |
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