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Effect of selected Hofmeister anions on the secondary structure and dynamics of wheat prolamins in gluten
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ABSTRACT
The effect of selected salts (NaCl, NaBr, NaI) with increasingly chaotropic anions on gluten prolamin secondary structure and dynamics was studied using FT-IR and NMR spectroscopy. FT-IR spectra indicated a small increase in intermolecular [beta]-sheet structures when gluten samples were incubated with low levels of NaCl and NaBr. The [beta]-sheet content remained constant with further NaCl addition, but was reduced again with higher NaBr concentrations. NaI addition generally reduced the amount of ss-sheet and increased the amount of [beta]-turns. From these data, it could be ...
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