ArticleCurrent research in food science2022
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 33 citations in OpenAlex.
- Understanding the Effect of Zein-Resveratrol Interactions on the Mechanical and Functional Properties of Zein Gels.Gels (Basel, Switzerland) · 2026Article
- Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.Biomolecules · 2026Review
- Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough.Foods (Basel, Switzerland) · 2026Article
- Piperlonguminine inhibits hen egg white lysozyme amyloid fibril formation and mitigates amyloid fibril-induced hepatocellular damage.Current research in food science · 2026Article
- Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties.Current research in food science · 2025Article
- Conformations of a highly expressed Z19 α-zein studied with AlphaFold2 and MD simulations.PloS one · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λ
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