1.
Spectrochim Acta A Mol Biomol Spectrosc
; 79(1): 278-81, 2011 Jun.
Article
in English
| MEDLINE
| ID: mdl-21458365
ABSTRACT
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.