Determination of secondary structural changes in gluten proteins during mixing using fourier transform horizontal attenuated total reflectance spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 4236-4243

  Seabourn, Bradford W ^a   Chung, Okkyung K ^a   Seib, Paul A ^b   Mathewson, Paul R ^c  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c Food Technology Resource Group   (United States)

Author keywords

Amide III; Attenuated total reflectance; Rheology; Secondary structure

Indexed keywords

GLUTEN; WATER;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD HANDLING; INFRARED SPECTROSCOPY; METHODOLOGY; PROTEIN SECONDARY STRUCTURE;

BREAD; FLOUR; FOOD HANDLING; GLUTEN; PROTEIN STRUCTURE, SECONDARY; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 47049116839     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703569b     Document Type: Article

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