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Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study

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. (Contact us about this Publication)
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
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: Faculties > Sciences > Medway School of Pharmacy
Depositing User: Susan Barker
Date Deposited: 27 Nov 2019 12:20 UTC
Last Modified: 27 Nov 2019 12:20 UTC
Resource URI: https://kar.kent.ac.uk/id/eprint/78861 (The current URI for this page, for reference purposes)
Barker, S.A.: https://orcid.org/0000-0003-4880-0253
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