Changes in secondary structure of gluten proteins due to emulsifiers

Journal of Molecular Structure

Volumn 1033, Issue , 2013, Pages 51-58

  Gómez, Analía V ^a,b   Ferrer, Evelina G ^c   Añón, María C ^a   Puppo, María C ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^c FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Emulsifiers; Gluten proteins; Raman Spectroscopy; Secondary protein structure

Indexed keywords

DIACETYL; DISORDERED PROTEINS; DISULFIDE BRIDGE; EMULSIFIERS; GLUTEN PROTEIN; HELIX CONFORMATION; HYDROPHOBIC ENVIRONMENT; MONOGLYCERIDES; RANDOM COIL; SECONDARY PROTEIN STRUCTURE; SECONDARY STRUCTURES; SODIUM STEAROYL LACTYLATE; STRETCHING BANDS; TARTARIC ACIDS; TRYPTOPHAN RESIDUES; TYROSINE RESIDUES; VIBRATIONAL MODES;

AMINO ACIDS; COVALENT BONDS; PROTEIN FOLDING; RAMAN SPECTROSCOPY; SODIUM;

PROTEINS;

EID: 84866017508     PISSN: 00222860     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.molstruc.2012.08.031     Document Type: Article

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