The effect of Sodium Stearoyl Lactylate on structural changes of wheat gluten in a model system fortified with inulin: Investigation with Fourier Transform Infrared Spectroscopy

In this study the secondary structures and changes of model systems containing gluten and inulin were investigated using Fourier transform infrared (FTIR) spectroscopy. The effect of Sodium Stearoyl Lactylate (SSL) was also investigated in order to cover the undesirable properties of inulin on the properties of the dough, bread quality and shelf life. Curve fitting methods were used on the initial range of models and in the range of 1600–1700 cm-1 (amide bands I) to analyze the secondary structures of the models. Upon performing Gaussian–Lorenzian curve fitting, it was observed that by adding of 0.8% SSL to model systems, the relative contribution of α-helix and intermolecular β-sheet peaks was minimized while the content of β-turn and intramolecular β-sheet was maximized.Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research