Abstract：
:Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine changes in the structure of gluten proteins modified by seven dietary fibres. The commercially available gluten proteins without starch were mixed with the fibres in three concentrations: 3%, 6% and 9%. The obtained results showed that all fibres, regardless of their origin, caused the same kind of changes i.e. decrease in the α-helix content with a simultaneous increase in the content of antiparallel-β-sheet. The results indicated that presence of cellulose was the probable cause of these changes, and lead to aggregation or abnormal folding of the gluten proteins. Other changes observed in the gluten structure concerning β-structures, conformation of disulphide bridges, and aromatic amino acid environment, depended on the fibres chemical composition.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nawrocka A,Szymańska-Chargot M,Miś A,Kowalski R,Gruszecki WIdoi
10.1016/j.foodchem.2015.07.132subject
Has Abstractpub_date
2016-03-01 00:00:00pages
86-94eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01166-8journal_volume
194pub_type
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