The effect of cross-linking additives on the structure and properties of glassy wheat gluten material

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The effect of cross-linking additives on the structure and properties of glassy wheat gluten material

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作者：Kevin Bruyninckx^a ; ^{Kevin.Bruyninckx@chem.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Koen J.A. Jansens^b ; ^c ; Jan A. Delcour^b ; ^c ; Mario Smet^a
关键词：DAC ; diacrylate cross-linker (neopentyl glycol diacrylate) ; DAL ; dialdehyde cross-linker (glutaraldehyde) ; DTNB ; 5 ; 5&prime ; -dithio-bis(2-nitrobenzoic acid) ; DTT ; dithiotreitol ; MG ; modified gluten ; NMR ; nuclear magnetic resonance ; rDA ; retro Diels&ndash ; Alder ; SDS ; sodium dodecyl sulfate ; SDSEP ; the level of protein extractable in SDS containing medium ; SDSEPred ; the level of protein extractable in SDS containing medium under reducing conditions ; SH ; thiol ; TAC ; thermally activated cross-linker
刊名：Industrial Crops & Products
出版年：2016
出版时间：March 2016
年：2016
卷：81
期：Complete
页码：38-48
全文大小：1094 K

文摘

class="label">•: The compatibility of 3 cross-linkers with rigid gluten material is evaluated.
class="label">•: Influence of additives on molecular and mechanical properties is studied.
class="label">•: Modified (cross-link free) gluten is more compatible with the studied additives.
class="label">•: Thermally activated cross-linkers can selectively cross-link during molding only.

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