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Effect of high electric field on secondary structures and functional properties of wheat gluten protein
Authors: Singh, A., and V. Raghavan
Identifier: CSBE13085
Download file: https://library.csbe-scgab.ca/docs/meetings/2013/CSBE13085.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Saskatoon 2013
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Description: Nutritional and organoleptic properties of Food and bioprocessingare highly dependent on the structure and interactions of constituting biomolecules such as proteins and polysaccharides. Increasing application of novel Food and bioprocessingprocessing techniques including pulsed electric field, microwave, radio-frequency and static high electric field requires thorough study of their interactions with Food and bioprocessingbiomolecules to gain an insight on their influence on structure and function of biomolecules. Proteins play a fundamental role in human biochemistry and are an important constituent of food. Their functional properties depends directly on their structure and any external stress imposed by presence of electromagnetic fields or by exposure to high temperature can potentially denature it. Several Food and bioprocessingproteins are beneficial for human health but some create uncomfortable allergic reactions after consumption. Gluten is one such protein composite found in foods processed from wheat and other grain species. In the present study we intend to subject wheat gluten protein to external static high electric field and evaluate its effect on the structure and functional properties of the protein. We will utilize Fourier transform infrared (FTIR) spectroscopy to gain insight on interaction of high electric field with gluten secondary structures. This study will provide us with the base to evaluate application of high electric field to reduce Food and bioprocessingallergenicity.
Keywords: High lectric field, gluten protein, secondary structure, FTIR, Food and bioprocessingallergenicity
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Citation: Singh, A., and V. Raghavan. 2013. Effect of high electric field on secondary structures and functional properties of wheat gluten protein. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
Contributor:
Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Poster
Other information:
Type: Text.Article
Format: PDF
Publication type: Poster
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Nutritional and organoleptic properties of Food and bioprocessingare highly dependent on the structure and interactions of constituting biomolecules such as proteins and polysaccharides. Increasing application of novel Food and bioprocessingprocessing techniques including pulsed electric field, microwave, radio-frequency and static high electric field requires thorough study of their interactions with Food and bioprocessingbiomolecules to gain an insight on their influence on structure and function of biomolecules. Proteins play a fundamental role in human biochemistry and are an important constituent of food. Their functional properties depends directly on their structure and any external stress imposed by presence of electromagnetic fields or by exposure to high temperature can potentially denature it. Several Food and bioprocessingproteins are beneficial for human health but some create uncomfortable allergic reactions after consumption. Gluten is one such protein composite found in foods processed from wheat and other grain species. In the present study we intend to subject wheat gluten protein to external static high electric field and evaluate its effect on the structure and functional properties of the protein. We will utilize Fourier transform infrared (FTIR) spectroscopy to gain insight on interaction of high electric field with gluten secondary structures. This study will provide us with the base to evaluate application of high electric field to reduce Food and bioprocessingallergenicity.
Keywords: High lectric field, gluten protein, secondary structure, FTIR, Food and bioprocessingallergenicity
Résumé:
Mots-clés:
Citation: Singh, A., and V. Raghavan. 2013. Effect of high electric field on secondary structures and functional properties of wheat gluten protein. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
Contributor:
Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Poster
Other information:
Type: Text.Article
Format: PDF
Publication type: Poster
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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