Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR Spectroscopy-Reference-Cited by-同舟云学术

Effects of Temperature and Water Content on the Secondary Structure of Wheat Gluten Studied by FTIR Spectroscopy

Published:2006-01-05 Issue:2 Volume:7 Page:469-475
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Georget Dominique M. R.¹,Belton Peter S.¹

Affiliation:

1. School of Chemical Sciences and Pharmacy, University of East Anglia, Norwich NR4 7TJ, U.K.

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm050667j

Reference33 articles.

1. The structure and properties of gluten: an elastic protein from wheat grain

2. Mills, E. N.; Wellner, N.; Salt, A. L.; Robertson, J.; Jenkins, J. A. InBread Making, Improving Quality; Cauvain, S. P., Ed.; Woodhead Publishing Ltd: Cambridge, U.K., 2003; pp 128−129.

3. Comparative structures and properties of elastic proteins

4. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin

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