1. Vesna Gojković Cvjetković, University of East Sarajevo, Faculty of Technology,
Republic of Srpska, Bosnia and Herzegovina
2. Željka Marjanović-Balaban, Republic of Srpska, Bosnia and Herzegovina
3. Grujić Radoslav, Republic of Srpska, Bosnia and Herzegovina
Fourier transform infrared spectroscopy (FTIR) is a method that identifies functional groups and the structure of different molecules. The IR spectrum is an image of the absorbed light, as a function of wavelength. It usually contains a large number of peaks. The ATR technique is one of the most commonly used techniques in infrared spectroscopy. Infrared spectroscopy (IR) enables the identification of proteins (gluten) based on the position and therefore the aim of this work is to determine the presence of gluten in different food products as soon as possible. The IR spectrum of molecules from wheat flour samples, gluten-free flour and food product purchased on the market of the territory of the Republic of Srpska/Bosnia and Herzegovina. Samples were recorded in solid state, on an Agilent Cary 630 FTIR instrument, in the range of 4000 to 650 cm-1. Spectra were processed in Agilent MicroLab software. Using the GRAMS/AI software, the samples are presented at the dependence of the wave number and transmittance. Based on the recorded spectra, it can be seen that the functional groups absorbed at approximately the same frequency, regardless of the samples in which they are located. On the wave number 1641 cm-1 (amide I) the peak area in wheat flour is Xav=1248.33 (SD=73.29, CV=5.87%), in gluten-free flour Xav=729.03 (SD=33.98, CV=4.66%) and in food product Xav=715.16 (SD=78.29, CV=10.95%). Considering that the number of people who are allergic to gluten is increasing every day, this method can quickly and easily identify gluten in food products.
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