{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T23:22:31Z","timestamp":1768692151127,"version":"3.49.0"},"reference-count":0,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2006,7,15]],"date-time":"2006-07-15T00:00:00Z","timestamp":1152921600000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Cereal Chem"],"published-print":{"date-parts":[[2006,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>The polymer conformation structure of gluten extracted from a Polish wheat cultivar, Korweta, and gluten subfractions obtained from 2 U.K. breadmaking and biscuit flour cultivars, Hereward and Riband, was investigated using attenuated total reflectance Fourier transform infrared spectroscopy (ATR\u2010FTIR). The results showed the conformation of proteins varied between flour, hydrated flour, and hydrated gluten. The \u03b2\u2010sheet structure increased progressively from flour to hydrated flour and to hydrated gluten. In hydrated gluten protein fractions comprising gliadin, soluble glutenin, and gel protein, \u03b2\u2010sheet structure increased progressively from soluble gliadin and glutenin to gluten and gel protein; \u03b2\u2010sheet content was also greater in the gel protein from the breadmaking flour Hereward than the biscuit flour Riband.<\/jats:p>","DOI":"10.1094\/cc-83-0407","type":"journal-article","created":{"date-parts":[[2007,6,8]],"date-time":"2007-06-08T14:47:01Z","timestamp":1181314021000},"page":"407-410","source":"Crossref","is-referenced-by-count":113,"title":["Polymer Conformation Structure of Wheat Proteins and Gluten Subfractions Revealed by ATR\u2010FTIR"],"prefix":"10.1002","volume":"83","author":[{"given":"W.","family":"Li","sequence":"first","affiliation":[]},{"given":"B. J.","family":"Dobraszczyk","sequence":"additional","affiliation":[]},{"given":"A.","family":"Dias","sequence":"additional","affiliation":[]},{"given":"A. M.","family":"Gil","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2006,7,15]]},"container-title":["Cereal Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1094\/CC-83-0407","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,4]],"date-time":"2023-09-04T09:43:23Z","timestamp":1693820603000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1094\/CC-83-0407"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2006,7]]},"references-count":0,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2006,7]]}},"alternative-id":["10.1094\/CC-83-0407"],"URL":"https:\/\/doi.org\/10.1094\/cc-83-0407","archive":["Portico"],"relation":{},"ISSN":["0009-0352","1943-3638"],"issn-type":[{"value":"0009-0352","type":"print"},{"value":"1943-3638","type":"electronic"}],"subject":[],"published":{"date-parts":[[2006,7]]}}}