Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins

Biochemical Journal

Volumn 319, Issue 3, 1996, Pages 741-747

  Wellner, Nikolaus ^a   Belton, Peter S ^a   Tatham, Arthur S ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDE; GLIADIN; GLUTAMINE;

ARTICLE; DEAMINATION; ESTERIFICATION; HYDRATION; HYDROGEN BOND; INFRARED SPECTROSCOPY; PRIORITY JOURNAL; PROTEIN SECONDARY STRUCTURE; WATER CONTENT;

EID: 0029952769     PISSN: 02646021     EISSN: None     Source Type: Journal    
DOI: 10.1042/bj3190741     Document Type: Article

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