| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1235995 | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy | 2011 | 4 Pages |
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.
Graphical abstractSodium 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 full-size imageDownload 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.
