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Crosslinks in wheat...
Crosslinks in wheat gluten films with hexagonal close-packed protein structures
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Rombouts, I. (författare)
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Lagrain, B. (författare)
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- Delcour, Jan A. (författare)
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KULeuven, Belgium
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- Türe, Hasan (författare)
- KTH,Fiber- och polymerteknologi
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- Hedenqvist, Mikael S. (författare)
- KTH,Polymera material
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- Johansson, Eva (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Agrosystem
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- Kuktaite, Ramune (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,VÄXTFÖRÄDLING, Box 101,VÄXTFÖRÄDLING, Box 101
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(creator_code:org_t)
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- Elsevier BV, 2013
- 2013
- Engelska.
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Ingår i: Industrial crops and products (Print). - : Elsevier BV. - 0926-6690 .- 1872-633X. ; 51, s. 229-235
- Relaterad länk:
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https://lirias.kuleu...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://res.slu.se/i...
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Abstract
Ämnesord
Stäng
- Wheat gluten/glycerol (WGG) films were extruded with aqueous ammonia/salicylic acid or urea to investigate the reactions contributing to their hexagonal close-packed protein structures and material properties. The addition of aqueous ammonia and salicylic acid increased the pH, which, in turn, increased the level of intermolecular disulfide and lanthionine cross-links in the WGG films. Increased protein cross-linking reactions resulted in higher material strength and tensile modulus. These cross-linking reactions and the resulting material properties were similar for WGG films with 7.5% and 10% aqueous ammonia. Added urea into WGG film partially degraded into cyanate and ammonium. Cyanate subsequently reacted with lysine and cysteine to ε-carbamyllysine and S-carbamylcysteine, respectively. Even though these reactions resulted in a more alkaline reaction environment, hereby favoring disulfide bond formation and decreasing protein extractability, they also prevented the involvement of cysteine and lysine in protein cross-linking. The alkylation of these reactive amino acids, together with the plasticizing effect of urea, led to lower material strength and elastic modulus with increasing levels of urea.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Jordbruksvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Agricultural Science (hsv//eng)
Nyckelord
- Biofilms
- Hexagonal close-packed structure
- Homocitrulline
- S-carbamylcysteine
- Urea
- Wheat gluten
- Crosslinking reaction
- Disulfide bond formation
- Hexagonal close-packed
- Plasticizing effects
- Protein crosslinking
- Alkalinity
- Amino acids
- Ammonia
- Covalent bonds
- Elastic moduli
- Metabolism
- Proteins
- Strength of materials
- Crosslinking
- amino acid
- ammonium
- biodegradation
- biofilm
- pH
- protein
- salicylic acid
- sulfide
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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