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Open AccessReview

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

1
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
2
Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Paola Taddei and Michele Di Foggia
Molecules 2021, 26(2), 508; https://doi.org/10.3390/molecules26020508
Received: 21 December 2020 / Revised: 12 January 2021 / Accepted: 16 January 2021 / Published: 19 January 2021
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. View Full-Text
Keywords: gluten; gliadins; glutenins; infrared spectroscopy; Raman spectroscopy; proteins structure; dietary fibre preparations; hydrocolloids gluten; gliadins; glutenins; infrared spectroscopy; Raman spectroscopy; proteins structure; dietary fibre preparations; hydrocolloids
MDPI and ACS Style

Kłosok, K.; Welc, R.; Fornal, E.; Nawrocka, A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021, 26, 508. https://doi.org/10.3390/molecules26020508

AMA Style

Kłosok K, Welc R, Fornal E, Nawrocka A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules. 2021; 26(2):508. https://doi.org/10.3390/molecules26020508

Chicago/Turabian Style

Kłosok, Konrad; Welc, Renata; Fornal, Emilia; Nawrocka, Agnieszka. 2021. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods" Molecules 26, no. 2: 508. https://doi.org/10.3390/molecules26020508

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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