Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

摘要: Fourier transform infrared (FT-IR) spectroscopy was used to monitor changes in the secondary structure of wheat prolamins, main components gluten, during mechanical deformation a series cycles extension and relaxation. A sample derived from protein bodies isolated developing grain showed buildup persistent β-sheet structure. In ratio random β-turn structures changed on extension. After applied force released, recovered some its original shape structure, but material became stiffer consecutive cycles. The relationship between gluten properties is discussed terms model which conversion response means by elastic energy stored system.