Abstract

NIR news
Volume 19 Issue 6, Pages 10–12 (2008)
doi: 10.1255/nirn.1091

Using near infrared spectroscopy for the study of salt perturbation of gluten structures

Susanne W. Bruun,^a Ib ^b and Susanne Jacobsen^c,*
aSection for Protein Science, Department of Biology, University of Copenhagen, Ole Maaløes Vej 5, DK-2200 Copenhagen N, Denmark
^bCenter for Microbial Biotechnology, Department of Systems Biology, Søltofts Plads building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
^cEnzyme and Protein Chemistry, Department of Systems Biology, Søltofts Plads building 224, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, E-mail: sja@bio.dtu.dk

The analysis of protein structures and interactions in food using a non-invasive spectroscopic method such as NIR can give more insight into the food quality parameter and relevant structure—functionality relationships. In this article, fully-hydrated gluten samples treated by various salts has been analysed.

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