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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Konrad Kłosok, Renata Welc, Emilia Fornal, Agnieszka Nawrocka
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-01-01
סדרה:	Molecules
נושאים:	gluten gliadins glutenins infrared spectroscopy Raman spectroscopy proteins structure
גישה מקוונת:	https://www.mdpi.com/1420-3049/26/2/508
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!