Mechanical and biochemical characterisation of wheat gluten films as a function of pH and co-solvent

Starch/Staerke

Volumn 53, Issue 8, 2001, Pages 381-386

  Kayserilioǧlu, Betl Ş ^a,b   Stevels, Wim M ^a,b   Mulder, Wim J ^a   Akkaş, Nuri ^a,b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Lysinoalanine; Wheat gluten film

Indexed keywords

AMINO ACIDS; CROSSLINKING; ELECTROPHORESIS; FILM PREPARATION; MOLECULAR WEIGHT; PH EFFECTS; TENSILE STRENGTH;

LYSINOALANINE (LAL);

PROTECTIVE COATINGS;

GLUTEN; WHEAT;

TRITICUM AESTIVUM;

EID: 0035415834     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200108)53:8<381::AID-STAR381>3.0.CO;2-F     Document Type: Article

References (20)

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14. Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa
15. Cross-linking of wheat gluten using a water-soluble carbodiimide
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17. Specific conditions that maximise formation of lysinoalanine in wheat gluten and fish protein concentrate
18. Amino acids, peptides and proteins