Skip to main content

Navigation Navigation

Web Content Display Web Content Display

Seminar „Between physics, biology and medicine”

The seminar „Between physics, biology and medicine” is dedicated to the presentation of the latest achievements and research in the field of biophysics and medical physics. The hosts of the seminar are prof. Ewa Ł. Stępień, the head of the Department of Medical Physics, and prof. Paweł Moskal, the head of the Department of Experimental Particle Physics and Applications. The seminar is organized regularly every other Wednesday at 16:15 in lecture hall A-1-08.

The speakers of the seminar are invited guests from polish and foreign universities, our collaborators, scientists interested in application of physics in medical and biological research.

Past seminars

Web Content Display Web Content Display

dr hab. Agnieszka Nawrocka (Institute of Agrophysics PAS, Lublin, Poland)

event-date: 26.11.2019

"Application of spectroscopic methods in the studies of gluten structure"


November 26, A-1-08. Speaker: dr hab. Agnieszka Nawrocka (Institute of Agrophysics Polish Academy of Science, Lublin).



Spectroscopic methods are widely used in the studies of proteins structure. Among these methods, infrared and Raman spectroscopies are used the most often. Both methods are complimentary to each other and provide information about secondary structure (amide I and III bands), conformation of disulphide bridges (490 – 550 cm-1), environment of two amino acids – tyrosine (I(850)/I(830)) and tryptophan (I(760)), and water populations (3000 – 4000 cm-1). In some cases, fluorescence spectroscopy is also applied to determine changes in proteins structure by e.g. analysis of fluorescence emission spectra of aromatic amino acids – phenylalanine, tyrosine and tryptophan.

Gluten is a continuous, viscoelastic network formed within dough during the dough mixing process. Gluten is composed of two major proteins – gliadins and glutenins. Glutenin polymers are made up of high and low molecular weight subunits that are attached to each other via disulphide bonds, whereas gliadins interact with the glutenin polymers via hydrogen bonding and non-covalent hydrophobic interactions. Structure of gluten proteins directly affect quality of the bread dough as well as bread. From the technological point of view, gliadins impart viscosity to dough, whereas glutenins provide strength and elasticity for dough. Addition of some supplements e.g. dietary fibre preparations, polyphenols extracts or pomaces from oil productions to the bread changes its sensory quality and hence disturb structure of the gluten network.


Published Date: 24.10.2019
Published by: Tomasz Malarz