Wheat gluten was cross-linked using water soluble 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide HC1 (EDC) together with N-hydroxysuccinimide (NHS) in order to improve its functional properties in non-food applications. By varying reaction parameters, it was demonstrated that cross-linking of the proteins occurred through different mechanisms. The pH-dependent formation of two types of cross-links is suggested. At pH 5–7, intermolecular cross-linking took place, while at pH 11 cross-links were preferentially formed within one protein chain (intramolecular cross-linking). However at pH 3 no reaction was observed.
KeywordsChemical Modification Protein Chain Wheat Gluten Trinitrobenzenesulfonic Acid Foss Electric
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