Effects of some additives on wheat gluten solubility: A structural approach

The structural investigation, by analysis of the amide I region of the infrared spectra of gluten samples, solubilised in the presence of additives, showed an increase in the proportion of β-turns and extended structures, accompanied by a decrease in the α-helix proportion. Such results confirm and explain the improvement of wheat gluten solubility by enhancing water-protein bonding and reducing protein-protein interactions. Structural changes result in a better accessibility of more water molecules to the protein and in greater hydration and solubilisation effects.