Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods
| Autor: | Emilia Fornal, Agnieszka Nawrocka, Konrad Kłosok, Renata Welc |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Chemical Phenomena
Glutens Starch Pharmaceutical Science Review Polysaccharide 01 natural sciences gliadins Gliadin Analytical Chemistry lcsh:QD241-441 chemistry.chemical_compound glutenins 0404 agricultural biotechnology Protein structure lcsh:Organic chemistry proteins structure Drug Discovery dietary fibre preparations Food science Physical and Theoretical Chemistry Common wheat infrared spectroscopy hydrocolloids chemistry.chemical_classification Spectrum Analysis 010401 analytical chemistry Organic Chemistry fungi Tryptophan nutritional and metabolic diseases food and beverages 04 agricultural and veterinary sciences 040401 food science Gluten Protein tertiary structure digestive system diseases 0104 chemical sciences chemistry Chemistry (miscellaneous) Polyphenol gluten Raman spectroscopy Molecular Medicine |
| Zdroj: | Molecules Molecules, Vol 26, Iss 508, p 508 (2021) |
| ISSN: | 1420-3049 |
| Popis: | This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure. |
| Databáze: | OpenAIRE |
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