Oxidative Crosslinking of Proteins and Other Biopolymers

  • Hans Neukom


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


Ferulic Acid Wheat Flour Tyrosine Residue Silk Fibroin Coniferyl Alcohol 
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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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