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

Klosok, Konrad; Welc, Renata; Fornal, Emilia; Nawrocka, Agnieszka

Klosok, Konrad; Welc, Renata; Fornal, Emilia; Nawrocka, Agnieszka.

Afiliação

Klosok K; Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.
Welc R; Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.
Fornal E; Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland.
Nawrocka A; Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland.

Molecules ; 26(2)2021 Jan 19.

Article em En | MEDLINE | ID: mdl-33478043

Assuntos

Gliadina/química; Glutens/química; Análise Espectral; Fenômenos Químicos

Palavras-chave

Raman spectroscopy; dietary fibre preparations; gliadins; gluten; glutenins; hydrocolloids; infrared spectroscopy; proteins structure

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Análise Espectral / Gliadina / Glutens Tipo de estudo: Prognostic_studies Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia

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