Silver nanoparticles have antimicrobial
properties since they can be regarded as an efficient protector
against pathogenic microorganisms. Fourier transform infrared
spectroscopy was used to examine conformational changes in the
secondary structure of wheat gluten washed out from grain treated
with an aqueous solution of silver nanoparticles stabilized by trisodium citrate. Silver nanoparticles were used as a protective layer
on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant
changes in the secondary structure after using silver nanoparticles.
An increase in the -sheet content (from 36.2 to 39.2%) was observed at the expense of the -helix and -turn content. To find
factors causing these changes, the wheat grains were treated by an
aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of
a small number of free molecules of the stabilizer in the solution of
silver nanoparticles. Additionally, the conformational changes in
gluten pointed out that gluten flexibility increased (decrease in the
H/S ratio from 1.40 for the control sample to 1.26 for the silver
nanoparticle-treated samples) as well as the solubility of gluten
decreased (decrease in the -turn content from 13.1 to 11.4%)
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