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| Content Provider | Springer Nature Link |
|---|---|
| Author | Nawrocka, Agnieszka Miś, Antoni Szymańska Chargot, Monika |
| Copyright Year | 2015 |
| Abstract | The aim of this research was to study which kind of conformational changes in gluten proteins were induced by addition of four dietary fibre (apple-cranberry, cacao, carob and oat) by using FT-Raman spectroscopy and to find relationships between conformational changes and rheological behaviour of bread dough in mixing and extensional tests. Structural studies showed that all fibres induced formation of β-like structures between two protein molecules (pseudo-β-sheets) with the band at 1616 cm$^{−1}$ in the Raman spectrum. According to Principal Component Analysis, the strongest dependence was between changes in gluten structure and two extensographic parameters (resistance to extension and extensibility). Resistance to extension was positively correlated with content of α-helix and pseudo-β-sheets, while a negative correlation was observed between the parameter and content of β-sheets and β-turns. Gauche-gauche-gauche conformation of disulphide bridges and ability of tyrosine residues to hydrogen bonds creation improved mixing properties as stability of dough. |
| Starting Page | 81 |
| Ending Page | 90 |
| Page Count | 10 |
| File Format | |
| ISSN | 15571858 |
| Journal | Food Biophysics |
| Volume Number | 11 |
| Issue Number | 1 |
| e-ISSN | 15571866 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2015-11-10 |
| Publisher Place | New York |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Dietary fibre supplementation Bread dough Raman spectroscopy Amid I band structure Rheological properties Food Science Biophysics and Biological Physics Analytical Chemistry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology |
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