FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition •FT-IR spectroscopy is a suitable method to study gluten matrix dehydration.•Polysaccharides can be divided into two groups due to kind of induced changes.•Amide bands show opposite structural changes caused by pectins than inulin and MCC.•Pectins form hydrogen bonds of ‘ether’ type with gluten proteins. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.110
Publisher site
See Article on Publisher Site

Abstract

•FT-IR spectroscopy is a suitable method to study gluten matrix dehydration.•Polysaccharides can be divided into two groups due to kind of induced changes.•Amide bands show opposite structural changes caused by pectins than inulin and MCC.•Pectins form hydrogen bonds of ‘ether’ type with gluten proteins.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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