Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

Food protein product, gluten protein, was chemically modified by varying levels of sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity mainly after the addition of the 0.25% of SSL to wheat flour to produced modified gluten protein, pointing the formation of a more ordered structure. Side chain vibrations also confirmed the observed changes.

Sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity pointing the formation of a more ordered structure.Figure optionsDownload as PowerPoint slideHighlights
► Gluten protein was modified by varying levels of sodium stearoyl lactylate (SSL).
► Raman spectroscopy was used to evaluate the structure modifications.
► Amide I band showed an increment in its intensity mainly with 0.25% of the SSL content.
► A more ordered structure is formed in the modified gluten protein.