Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy

Biomacromolecules

Volumn 7, Issue 2, 2006, Pages 469-475

  Georget, Dominique M R ^a   Belton, Peter S ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; HYDRATION; PROTEINS; TEMPERATURE; THERMAL EFFECTS;

SECONDARY STRUCTURE; WATER CONTENT; WHEAT GLUTEN;

GRAIN (AGRICULTURAL PRODUCT);

AMIDE; GLUTEN;

ARTICLE; BETA SHEET; CONTROLLED STUDY; COOLING; DOUGH; FLOUR; GLASS TRANSITION TEMPERATURE; HYDRATION; INFRARED SPECTROSCOPY; NONHUMAN; PRIORITY JOURNAL; PROTEIN INTERACTION; PROTEIN STRUCTURE; TEMPERATURE SENSITIVITY; WATER CONTENT; WHEAT;

GLUTEN; SENSITIVITY AND SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 33644606321     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm050667j     Document Type: Article

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