Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy
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- 作者：Nikolaus Wellner ; E. N. Clare Mills ; Geoff Brownsey ; Reginald H. Wilson ; Neil Brown ; Jacqueline Freeman ; Nigel G. Halford ; Peter R. Shewry ; and Peter S. Belton
- 刊名：Biomacromolecules
- 出版年：2005
- 出版时间：January 2005
- 年：2005
- 卷：6
- 期：1
- 页码：255 - 261
- 全文大小：140K
- 年卷期：v.6,no.1(January 2005)
- ISSN：1526-4602
文摘
Fourier transform infrared (FT-IR) spectroscopy was used to monitor changes in the secondary structure ofwheat prolamins, the main components of gluten, during mechanical deformation in a series of cycles ofextension and relaxation. A sample derived from protein bodies isolated from developing grain showed abuildup of persistent 
-sheet structure. In gluten, the ratio of -sheet to random and -turn structures changedon extension. After the applied force was released, the sample recovered some of its original shape andstructure, but the material became stiffer in consecutive extension cycles. The relationship between glutenstructure and mechanical properties is discussed in terms of a model in which conversion of -turn to -sheetstructure is a response to extension and a means by which elastic energy is stored in the system.
-sheet structure. In gluten, the ratio of -sheet to random and -turn structures changedon extension. After the applied force was released, the sample recovered some of its original shape andstructure, but the material became stiffer in consecutive extension cycles. The relationship between glutenstructure and mechanical properties is discussed in terms of a model in which conversion of -turn to -sheetstructure is a response to extension and a means by which elastic energy is stored in the system.