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- Secundo, F., et al. Show all 2 Author
- Journal of agricultural and food chemistry 2005 v.53 no.5 pp. 1757-1764
- gliadin; protein secondary structure; heat treatment; Fourier transform infrared spectroscopy; dextrins; water activity; food chemistry
- ... The effects of heat treatment and dextrin addition on the secondary structure of gliadins were investigated by means of attenuated total reflection Fourier transform infrared spectroscopy (ATR-FT/IR). Gliadins and gliadin/dextrin mixtures (before and after thermal treatment) were prepared as a dried protein film on the ATR-FT/IR zinc selenide cell plate and equilibrated at a water activity (a(w)) ...