Influence of dietary fibre on gluten proteins structure - A study on model flour with application of FT-Raman spectroscopy

Journal of Raman Spectroscopy

Volumn 46, Issue 3, 2015, Pages 309-316

  Nawrocka, A ^a   Szymanska Chargot M ^a   Mis A ^a   Ptaszynska A A ^b   Kowalski, R ^a,c   Wasko P ^a   Gruszecki, W I ^a,b  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b MARIA CURIE SK ODOWSKA UNIVERSITY   (Poland)

^c UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

dietary fibre supplementation; disulfide bridges; gluten protein; Raman spectroscopy; secondary structure

Indexed keywords

COVALENT BONDS; DIETARY SUPPLEMENTS; FIBERS; FOOD PRODUCTS; HYDROGEN BONDS; POLYSACCHARIDES; PROTEINS; RAMAN SPECTROSCOPY; SULFUR COMPOUNDS;

DIETARY FIBER SUPPLEMENTATION; DIETARY FIBRE; DISULPHIDE BRIDGE; FT- RAMAN SPECTROSCOPY; GLUTEN PROTEIN; POLYPHENOLS; PROTEIN COMPLEXES; PROTEINS STRUCTURES; SECONDARY STRUCTURES; STUDY ON MODELS;

CONFORMATIONS;

EID: 85027958044     PISSN: 03770486     EISSN: 10974555     Source Type: Journal    
DOI: 10.1002/jrs.4648     Document Type: Article

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