Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 10, 2016, Pages 2094-2104

  Nawrocka, Agnieszka ^a   Szymańska Chargot, Monika ^a   Mis̈, Antoni ^a   Wilczewska, Agnieszka Z ^b   Markiewicz, Karolina H ^b  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF BIALYSTOK   (Poland)

Author keywords

amide I band; aromatic acids; dietary fiber; disulfide bridges; gluten protein; Raman spectroscopy; TGA

Indexed keywords

AROMATIC COMPOUNDS; BLENDING; CARBOXYLIC ACIDS; COMPLEX NETWORKS; COVALENT BONDS; DIETARY SUPPLEMENTS; FOOD PRODUCTS; HYDROGEN BONDS; PROTEINS; RAMAN SPECTROSCOPY; THERMODYNAMIC PROPERTIES; THERMOGRAVIMETRIC ANALYSIS;

AMIDE I BANDS; CHEMICAL COMPOSITIONS; DIETARY FIBERS; DISULFIDE BRIDGE; FOURIER-TRANSFORM RAMAN SPECTROSCOPY; FT- RAMAN SPECTROSCOPY; GLUTEN PROTEIN; STRUCTURE AND THERMAL PROPERTIES;

FIBERS;

GLUTEN;

ANALYSIS; BREAD; CHEMISTRY; DIETARY FIBER; HUMAN; METABOLISM; RAMAN SPECTROMETRY; THERMOGRAVIMETRY; WHEAT;

BREAD; DIETARY FIBER; GLUTENS; HUMANS; SPECTRUM ANALYSIS, RAMAN; THERMOGRAVIMETRY; TRITICUM;

EID: 84961839565     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05712     Document Type: Article

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