Title: Crosslinks in wheat gluten films with hexagonal close-packed protein structures
Authors: Rombouts, Ine ×
Lagrain, Bert
Delcour, Jan
Ture, Hasan
Hedenqvist, Mikael
Johansson, Eva
Kuktaite, Ramune #
Issue Date: Nov-2013
Publisher: Elsevier
Series Title: Industrial Crops and Products vol:51 pages:229-235
Abstract: Wheat gluten/glycerol (WGG) films were extruded with aqueous ammonia/salicylic acid or urea to investigate the reactions contributing to their hexagonal close-packed protein structures and material properties. The addition of aqueous ammonia and salicylic acid increased the pH, which, in turn, increased the level of intermolecular disulfide and lanthionine cross-links in the WGG films. Increased protein cross-linking reactions resulted in higher material strength and tensile modulus. These cross-linking reactions and the resulting material properties were similar for WGG films with 7.5 and 10% aqueous ammonia. Added urea into WGG film partially degraded into cyanate and ammonium. Cyanate subsequently reacted with lysine and cysteine to -carbamyllysine and S-carbamylcysteine, respectively. Even though these reactions resulted in a more alkaline reaction environment, hereby favoring disulfide bond formation and decreasing protein extractability, they also prevented the involvement of cysteine and lysine in protein cross-linking. The alkylation of these reactive amino acids, together with the plasticizing effect of urea, led to lower material strength and modulus with increasing levels of urea.
ISSN: 0926-6690
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Centre for Surface Chemistry and Catalysis
× corresponding author
# (joint) last author

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