Oxidative Crosslinking of Proteins and Other Biopolymers

  • Hans Neukom

Abstract

Covalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking.1

Keywords

Ferulic Acid Wheat Flour Tyrosine Residue Silk Fibroin Coniferyl Alcohol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Hans Neukom
    • 1
  1. 1.Dept. of Food ScienceSwiss Federal Institute of TechnologyZurichSwitzerland

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