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

This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins includi...

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Detalles Bibliográficos
Autores principales:	Kłosok, Konrad, Welc, Renata, Fornal, Emilia, Nawrocka, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835854/ https://www.ncbi.nlm.nih.gov/pubmed/33478043 http://dx.doi.org/10.3390/molecules26020508

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