Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteine

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 181-187

  Soares, Rosane M D ^a   Maia, Gabriella S ^a   Rayas Duarte, Patricia ^b   Soldi, Valdir ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Crosslinking degree; Cysteine; EDC NHS; Gliadin

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

1-(3-DIMETHYLAMINOPROPYL)-3-ETHYLCARBODIIMIDE HYDROCHLORIDE/N-HYDROXYSUCCINIMIDE; AMINO GROUP; CROSS-LINKING DEGREE; CROSSLINKED; CYSTEINE; FILMOGENIC SOLUTIONS; FTIR ANALYSIS; GLIADIN; N-HYDROXYSUCCINIMIDE; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

COVALENT BONDS;

EID: 47849088186     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.009     Document Type: Article

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