Reactivity of wheat gluten protein during mechanical mixing: Radical and nucleophilic reactions for the addition of molecules on sulfur

Biomacromolecules

Volumn 9, Issue 2, 2008, Pages 664-671

  Auvergne, Rémi ^a   Morel, Marie Hélène ^a   Menut, Paul ^a   Giani, Olivia ^b   Guilbert, Stéphanie ^a   Robin, Jean Jacques ^b  

^a UMR IATE   (France)

^b UNIVERSITÉ DE MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITION REACTIONS; MECHANICAL PROPERTIES; MIXING; SHEAR STRESS; SULFUR; THERMAL EFFECTS;

MECHANICAL MIXING; NUCLEOPHILIC REACTIONS; RADICAL REACTIONS; WHEAT GLUTEN PROTEIN;

PROTEINS;

BIOMATERIAL; BUFFER; DODECYL SULFATE SODIUM; GLUTEN; SULFUR; THIOL GROUP;

ADDITION REACTION; ARTICLE; CONTROLLED STUDY; DISULFIDE BOND; FOOD PROCESSING; MECHANICAL STRESS; OXIDATION; PRIORITY JOURNAL; PROTEIN AGGREGATION; RADICAL REACTION; SHEAR STRESS; SOLUBILITY; SYNTHESIS; TEMPERATURE;

BIOMECHANICS; CHEMISTRY, AGRICULTURAL; GLUTEN; PLANT PROTEINS; SULFUR; TRITICUM;

TRITICUM AESTIVUM;

EID: 39749119190     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm7009834     Document Type: Article

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