Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

2011 ◽  
Vol 79 (1) ◽  
pp. 278-281 ◽  
Author(s):  
Evelina G. Ferrer ◽  
Analía V. Gómez ◽  
María C. Añón ◽  
María C. Puppo
Keyword(s):  
Raman Spectroscopy ◽  
Protein Structure ◽  
Structural Changes ◽  
Gluten Protein ◽  
Spectroscopy Study

scholarly journals Raman spectroscopy study of pressure-induced structural changes in sodium borate glass

2016 ◽  
Vol 443 ◽  
pp. 130-135 ◽  
Author(s):  
Mouritz N. Svenson ◽  
Michael Guerette ◽  
Liping Huang ◽  
Morten M. Smedskjaer
Keyword(s):  
Raman Spectroscopy ◽  
Borate Glass ◽  
Structural Changes ◽  
Sodium Borate ◽  
Spectroscopy Study ◽  
Sodium Borate Glass

Probing the Structural Changes and Redox Behavior of Mixed Molybdate Catalysts under Ammoxidation Conditions: An Operando Raman Spectroscopy Study

ChemCatChem ◽  
2016 ◽  
Vol 8 (5) ◽  
pp. 976-983 ◽  
Author(s):  
Jana Engeldinger ◽  
Jörg Radnik ◽  
Carsten Kreyenschulte ◽  
François Devred ◽  
Eric M. Gaigneaux ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Structural Changes ◽  
Redox Behavior ◽  
Spectroscopy Study

In-Situ Raman Spectroscopy Study of Photoinduced Structural Changes in Ge-rich Chalcogenide Films

2014 ◽  
Vol 97 (5) ◽  
pp. 1421-1424 ◽  
Author(s):  
Ran Zhang ◽  
Jing Ren ◽  
Himanshu Jain ◽  
Yinyao Liu ◽  
Zhongwen Xing ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Structural Changes ◽  
Spectroscopy Study ◽  
In Situ Raman Spectroscopy ◽  
Chalcogenide Films ◽  
In Situ Raman

scholarly journals Structural Changes of Amyloid Beta in Hippocampus of Rats Exposed to Ozone: A Raman Spectroscopy Study

2017 ◽  
Vol 10 ◽  
Author(s):  
Selva Rivas-Arancibia ◽  
Erika Rodríguez-Martínez ◽  
Isidro Badillo-Ramírez ◽  
Ulises López-González ◽  
José M. Saniger
Keyword(s):  
Raman Spectroscopy ◽  
Amyloid Beta ◽  
Structural Changes ◽  
Spectroscopy Study

scholarly journals THE CHANGES OF PROTEIN STRUCTURE IN TILAPIA SURIMI DURING GELATION BY RAMAN SPECTROSCOPY

2018 ◽  
Vol 55 (5A) ◽  
pp. 211
Author(s):  
Do Thi Yen
Keyword(s):  
Raman Spectroscopy ◽  
Raman Spectrum ◽  
Protein Structure ◽  
Hydrophobic Interaction ◽  
Structural Changes ◽  
Incubation Temperature ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Gel Strength ◽  
Random Coil

Structural changes, textural properties in Tilapia surimi myofibrillar protein during gelation were studied by Raman spectroscopy. The change in the amide I (1600-1700 cm-1) region indicated that the decrease in a-helices content accompanied by increase in ß-sheet and random coil after heating. The conformation of S-S bond was observed in the Raman spectrum near 500-600 cm-1 in the samples of 30-40 oC incubation temperature which produce textural profile with high gel strength. Intensity of the band near 758 cm-1 as well as a slight decrease in I853/I826 ratio when the heat increase 60-70 oC showed that the hydrophobic interaction was involved in the heat-induced gelation of surimi protein. 

scholarly journals Raman spectroscopy study of the behavior of the soft mode in a structural phase transition in the Pr3Sb5O12 crystal

2015 ◽  
Vol 57 (11) ◽  
pp. 2286-2289 ◽  
Author(s):  
A. S. Oreshonkov ◽  
A. K. Khodzhibaev ◽  
A. S. Krylov ◽  
M. F. Umarov ◽  
A. N. Vtyurin
Keyword(s):  
Phase Transition ◽  
Raman Spectroscopy ◽  
Structural Phase Transition ◽  
Soft Mode ◽  
Structural Phase ◽  
Spectroscopy Study

scholarly journals Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Gels ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 48
Author(s):  
Ana M. Herrero ◽  
Claudia Ruiz-Capillas
Keyword(s):  
Raman Spectroscopy ◽  
Structural Properties ◽  
Structural Changes ◽  
Protein Secondary Structure ◽  
Lipid Phase ◽  
Α Helix ◽  
Β Sheet ◽  
Shed Light ◽  
Chia Oil

Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed light on the role played by chia oil in the technological and structural properties of EGs made from soy protein isolates (SPI) and alginate. Two systems were studied: oil-free SPI gels (SPI/G) and the corresponding SPI EGs (SPI/EG) that contain chia oil. The proximate composition, technological properties (syneresis, pH, color and texture) and structural properties using Raman spectroscopy were determined for SPI/G and SPI/EG. No noticeable (p > 0.05) syneresis was observed in either sample. The pH values were similar (p > 0.05) for SPI/G and SPI/EG, but their texture and color differed significantly depending on the presence of chia oil. SPI/EG featured significantly lower redness and more lightness and yellowness and exhibited greater puncture and gel strengths than SPI/G. Raman spectroscopy revealed significant changes in the protein secondary structure, i.e., higher (p < 0.05) α-helix and lower (p < 0.05) β-sheet, turn and unordered structures, after the incorporation of chia oil to form the corresponding SPI/EG. Apparently, there is a correlation between these structural changes and the textural modifications observed.

Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy

2021 ◽  
Vol 358 ◽  
pp. 129916
Author(s):  
Eloïse Lancelot ◽  
Joran Fontaine ◽  
Joëlle Grua-Priol ◽  
Ali Assaf ◽  
Gérald Thouand ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Structural Changes ◽  
Bread Dough ◽  
Gluten Proteins ◽  
Dough Mixing
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