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Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures
Author(s) -
Robertson G. H.,
Gregorski K. S.,
Cao T. K.
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0136
Subject(s) - chemistry , attenuated total reflection , starch , analytical chemistry (journal) , mixing (physics) , absorption of water , glucan , absorption band , fourier transform infrared spectroscopy , fourier transform , infrared spectroscopy , absorption (acoustics) , chromatography , food science , chemical engineering , botany , optics , organic chemistry , mathematical analysis , physics , mathematics , quantum mechanics , biology , engineering
Wheat flour and water mixtures at 90% absorption (dry flour basis) prepared at various mixing times were examined using Fourier transform infrared (FT‐IR) reflectance spectroscopy. Spectra were obtained using a horizontal attenuated total reflection (ATR) trough plate. The apparent amount of protein and starch on the surface of the dough varied with mixing time but this was likely due to the polyphasic nature of the substrate and the changing particle distributions as the batter matrix was developed. Deconvolution of the Amide I band revealed contributions from alpha helical, β‐turn, β‐strand, β‐sheet, and random conformations. The ratio of β‐sheet to nonsheet conformations reached its greatest value about the same time that the mixture was most effectively separated by a laboratory‐scale, cold‐ethanol‐based method but before the peak consistency measured by a microfarinograph.