Crosslinking of dialdehyde starches with wheat proteins
- 1 November 1965
- journal article
- research article
- Published by Wiley in Journal of Polymer Science Part A: General Papers
- Vol. 3 (11) , 3857-3864
- https://doi.org/10.1002/pol.1965.100031117
Abstract
A quantitative and degradative study on the gluten–dialdehyde starch reaction product is made, and the possible reaction mechanisms during the degradation reactions are discussed rigorously. The structure of the gluten–DAS reaction product is arrived at by designating a generic protein structure for gluten. This study has produced new evidence regarding crosslinking sites of dialdehyde starches when they react with proteins in general.Keywords
This publication has 4 references indexed in Scilit:
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