Reactivity of Wheat Gluten Protein during Mechanical Mixing: Radical and Nucleophilic Reactions for the Addition of Molecules on Sulfur-Reference-Cited by-同舟云学术

Reactivity of Wheat Gluten Protein during Mechanical Mixing: Radical and Nucleophilic Reactions for the Addition of Molecules on Sulfur

Published:2007-12-29 Issue:2 Volume:9 Page:664-671
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Auvergne Rémi¹,Morel Marie-Hélène¹,Menut Paul¹,Giani Olivia¹,Guilbert Stéphane¹,Robin Jean-Jacques¹

Affiliation:

1. UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier SupAgro, Université Montpellier 2, 34000 Montpellier, France, UMR 5253 CNRS-UM2-ENSCM-UM1, Institut Charles Gerhardt Montpellier, Equipe IAM/SOM, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm7009834

Reference27 articles.

1. Physicochemical Properties of Wheat Proteins in Relation to Functionality

2. Giant proteins with flour power

3. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

4. Lefebvre, J.; Popineau, Y.; Cornec, M.Gluten Proteins Seibel, W.; Bushuk, W., Eds.Association of Cereal Research:Detmold, Germany,1993; pp180–189.

5. Effects on Gluten of Heating at Different Moisture Contents. II. Changes in Physico-Chemical Properties and Secondary Structure

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