Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins includi...

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Auteurs principaux:	Konrad Kłosok, Renata Welc, Emilia Fornal, Agnieszka Nawrocka
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2021-01-01
Collection:	Molecules
Sujets:	gluten gliadins glutenins infrared spectroscopy Raman spectroscopy proteins structure
Accès en ligne:	https://www.mdpi.com/1420-3049/26/2/508
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