Abstract
Wheat gluten was cross-linked using water soluble 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide HC1 (EDC) together with N-hydroxysuccinimide (NHS) in order to improve its functional properties in non-food applications. By varying reaction parameters, it was demonstrated that cross-linking of the proteins occurred through different mechanisms. The pH-dependent formation of two types of cross-links is suggested. At pH 5–7, intermolecular cross-linking took place, while at pH 11 cross-links were preferentially formed within one protein chain (intramolecular cross-linking). However at pH 3 no reaction was observed.
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References
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© 2001 Springer Science+Business Media New York
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Tropini, V., Lens, JP., Mulder, W.J., Silvestre, F. (2001). Chemical Modification of Wheat Gluten. In: Chiellini, E., Gil, H., Braunegg, G., Buchert, J., Gatenholm, P., van der Zee, M. (eds) Biorelated Polymers. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-3374-7_21
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DOI: https://doi.org/10.1007/978-1-4757-3374-7_21
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-3369-0
Online ISBN: 978-1-4757-3374-7
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