Centro de Química Inorgánica (CEQUINOR, CONICET/UNLP), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
Spectrochim Acta A Mol Biomol Spectrosc. 2011 Jun;79(1):278-81. doi: 10.1016/j.saa.2011.02.022. Epub 2011 Feb 25.
Food protein product, gluten protein, was chemically modified by varying levels of sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity mainly after the addition of the 0.25% of SSL to wheat flour to produced modified gluten protein, pointing the formation of a more ordered structure. Side chain vibrations also confirmed the observed changes.
食品蛋白质产品，即面筋蛋白，通过改变不同水平的硬脂酰乳酸钠（SSL）进行化学修饰；并通过使用拉曼光谱分析该蛋白质的修饰程度（二级和三级结构）。酰胺 I 带的分析表明，其强度主要在向面粉中添加 0.25%的 SSL 以生产改性面筋蛋白后增加，表明形成了更有序的结构。侧链振动也证实了观察到的变化。
