Removal of disulfide cross-links from wheat gluten and the effect thereof on the mechanical properties of rigid gluten bioplastic

European Polymer Journal

Volumn 68, Issue , 2015, Pages 573-584

  Bruyninckx, Kevin ^a   Jansens, Koen J A ^a,b   Goderis, Bart ^a,b   Delcour, Jan A ^a,b   Smet, Mario ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

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

Author keywords

Disulfide reduction; Mechanical properties; Protein reactions; Rigid materials; Wheat gluten

Indexed keywords

BENDING STRENGTH; COMPRESSION TESTING; MECHANICAL PROPERTIES; MOLDING; PROTEINS; REDUCING AGENTS; SULFUR COMPOUNDS;

DEGREE OF CROSS-LINKING; DISULFIDE REDUCING AGENTS; DISULFIDE REDUCTION; HIGH-TEMPERATURE COMPRESSION; MOLECULAR ENTANGLEMENTS; PROTEIN REACTION; RIGID MATERIAL; WHEAT GLUTEN;

COMPRESSION MOLDING;

EID: 84938287242     PISSN: 00143057     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.eurpolymj.2015.03.047     Document Type: Article

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