Hydration of gluten: a dielectric, calorimetric, and fourier transform infrared study.

@article{Almutawah2007HydrationOG,
  title={Hydration of gluten: a dielectric, calorimetric, and fourier transform infrared study.},
  author={Abdullah Almutawah and Susan A Barker and Peter S. Belton},
  journal={Biomacromolecules},
  year={2007},
  volume={8 5},
  pages={1601-6}
}
The nature of the hydration of proteins and the subsequent implications for functionality is a matter of importance in both pharmaceutical and food applications. Most published studies rely on the use of one technique and attempt to characterize the system. Few studies have used combinations of techniques. In this paper we report on the use of infrared, dielectric, and calorimetric methods to examine the hydration process of wheat gluten. This has been the subject of considerable study by other… CONTINUE READING

From This Paper

Topics from this paper.
8 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-8 of 8 extracted citations

Similar Papers

Loading similar papers…