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Using near infrared spectroscopy for the study of salt perturbation of gluten
structures Susanne W. Bruun,a Ib b and Susanne Jacobsenc,*
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
ABSTRACT:
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.
Keywords:
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