Using near infrared spectroscopy for the study of protein structures during gluten hydration. An Abstract from NIR news

Susanne W. Bruun,^a Ib Søndergaard^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

Over the last ten years there has been an increasing number of reports on the relationship between NIR spectra and protein secondary structures. In this article we have used our existing knowledge of this to study protein structures during gluten hydration.