Almutawah, A., Barker, S.A., Belton, P.S. (2007) Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study. Biomacromolecules, 8 (5). pp. 1601-1606. ISSN 1525-7797. (doi:10.1021/bm061206g) (The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided) (KAR id:78861)
The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided. | |
Official URL: https://doi.org/10.1021/bm061206g |
Abstract
The nature of the hydration of proteins and the subsequent implications for functionality is a matter of importance in both pharmaceutical and food applications. Most published studies rely on the use of one technique and attempt to characterize the system. Few studies have used combinations of techniques. In this paper we report on the use of infrared, dielectric, and calorimetric methods to examine the hydration process of wheat gluten. This has been the subject of considerable study by other techniques and has been well characterized by our group. Results show that in both the infrared and dielectric measurements there is a change in behavior at about 35% water content. This is also the water content below which lowering the temperature of the sample does not result in ice formation. We suggest that at this water content the protein amide groups are fully hydrated, and beyond this point addition of water results in protein dilution rather than further hydration.
Item Type: | Article |
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DOI/Identification number: | 10.1021/bm061206g |
Uncontrolled keywords: | Amides, Calorimetry, Dielectric devices, Dilution, Fourier transform infrared spectroscopy, Hydration, Water content, Protein amide groups, Wheat gluten, Proteins, amide, gluten, protein, water, absorption, article, differential scanning calorimetry, dilution, hydration, infrared spectroscopy, isotherm, priority journal, temperature, water content, wheat, Calorimetry, Gluten, Spectroscopy, Fourier Transform Infrared, Water, Triticum aestivum |
Divisions: | Divisions > Division of Natural Sciences > Medway School of Pharmacy |
Depositing User: | Susan Barker |
Date Deposited: | 27 Nov 2019 12:20 UTC |
Last Modified: | 05 Nov 2024 12:43 UTC |
Resource URI: | https://kar.kent.ac.uk/id/eprint/78861 (The current URI for this page, for reference purposes) |
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