{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["5"],"submitter":["Sadat A"],"funding":["Natural Sciences and Engineering Research Council of Canada","Ontario Trillium Foundation"],"pubmed_abstract":["The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λ<sub>exc</sub> = 280 nm) was "],"journal":["Current research in food science"],"pagination":["479-490"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8899121"],"repository":["biostudies-literature"],"pubmed_title":["Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems."],"pmcid":["PMC8899121"],"pubmed_authors":["Sadat A","Corradini MG","Joye IJ"],"additional_accession":[]},"is_claimable":false,"name":"Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems.","description":"The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λ<sub>exc</sub> = 280 nm) was ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022","modification":"2025-04-04T08:57:26.35Z","creation":"2025-04-04T08:57:26.35Z"},"accession":"S-EPMC8899121","cross_references":{"pubmed":["35265856"],"doi":["10.1016/j.crfs.2022.02.009"]}}