Raman studies of gluten proteins aggregation induced by dietary fibres

Food Chemistry

Volumn 194, Issue , 2016, Pages 86-94

  Nawrocka, Agnieszka ^a   Szymańska Chargot, Monika ^a   Mis̈, Antoni ^a   Kowalski, Radosław ^b   Gruszecki, Wiesław I ^c  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^c MARIA CURIE SK ODOWSKA UNIVERSITY   (Poland)

Author keywords

Amide I band; Aromatic acids; Dietary fibre; Disulphide bridges; Gluten protein; Raman spectroscopy

Indexed keywords

AROMATIC COMPOUNDS; CARBOXYLIC ACIDS; CONFORMATIONS; PROTEINS; RAMAN SPECTROSCOPY;

AMIDE I BANDS; AROMATIC AMINO ACID; CHEMICAL COMPOSITIONS; DIETARY FIBRE; DISULPHIDE BRIDGE; FOURIER-TRANSFORM RAMAN SPECTROSCOPY; GLUTEN PROTEIN; GLUTEN STRUCTURE;

FIBERS;

AMIDE; AROMATIC AMINO ACID; CELLULOSE; GLUTEN; GLUTENIN; PECTIN;

ALLERGENICITY; ARTICLE; BREAD; DIETARY FIBER; DISULFIDE BOND; FOOD ALLERGY; FOOD ANALYSIS; FOURIER TRANSFORMATION; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; WHEAT; ANALYSIS; CHEMISTRY; PROCEDURES; PROTEIN SECONDARY STRUCTURE;

AMINO ACIDS, AROMATIC; DIETARY FIBER; GLUTENS; PROTEIN STRUCTURE, SECONDARY; SPECTRUM ANALYSIS, RAMAN;

EID: 84939435461     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.132     Document Type: Article

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