Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 44, 2013, Pages 10516-10524

  Jansens, Koen J A ^a,b   Lagrain, Bert ^a,b   Brijs, Kristof ^a,b   Goderis, Bart ^a,b   Smet, Mario ^a   Delcour, Jan A ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

mechanical properties; protein reactions; rigid materials; thiol containing additives; wheat gluten

Indexed keywords

3-MERCAPTOPROPIONIC ACID; ADDITIVE CONCENTRATIONS; HIGH-TEMPERATURE COMPRESSION; MOLECULAR ARCHITECTURE; PROTEIN REACTION; RIGID MATERIAL; STRUCTURE AND PROPERTIES; WHEAT GLUTEN;

ADDITIVES; ALCOHOLS; COMPRESSION MOLDING; GLASS; MECHANICAL PROPERTIES; POLYOLS; PROTEINS; WATER LEVELS;

STRENGTH OF MATERIALS;

GLUTEN; THIOL DERIVATIVE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; HEAT; MOLECULAR WEIGHT; PRESSURE; PROTEIN CONFORMATION; WHEAT;

GLUTENS; HOT TEMPERATURE; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PRESSURE; PROTEIN CONFORMATION; SULFHYDRYL COMPOUNDS; TRITICUM;

EID: 84887802835     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403543y     Document Type: Article

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