Effect of selected hofmeister anions on the secondary structure and dynamics of wheat prolamins in gluten

摘要: ABSTRACT The effect of selected salts (NaCl, NaBr, NaI) with increasingly chaotropic anions on gluten prolamin secondary structure and dynamics was studied using FT-IR NMR spectroscopy. spectra indicated a small increase in intermolecular β-sheet structures when samples were incubated low levels NaCl NaBr. content remained constant further addition, but reduced again higher NaBr concentrations. NaI addition generally the amount increased β-turns. From these data, it could be concluded that, presence anions, proteins tended to prefer β-turn helix characteristic glutenin subunits solution. 1H-NMR relaxation showed that molecules more rigid 1M than pure water, mobility prolamins NaCl, accordance position Hofmeister series. appe...