Cross‐Linking of Wheat Gluten Using a Water‐Soluble Carbodiimide

ABSTRACT Wheat gluten was cross‐linked using water‐soluble 1‐ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide HCl (EDC). To enhance cross‐linking, N‐hydroxysuccinimide (NHS) was added to the reaction mixture. The cross‐linking efficiency was evaluated by the decrease in the amount of amino groups, the s...

Full description

Saved in:
Bibliographic Details
Published in:Cereal chemistry 2000-05, Vol.77 (3), p.333-338
Main Authors: Tropini, V., Lens, J.‐P., Mulder, W. J., Silvestre, F.
Format: Article
Language:English
Subjects:
Agrotechnological Research Institute
Instituut voor Agrotechnologisch Onderzoek
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT Wheat gluten was cross‐linked using water‐soluble 1‐ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide HCl (EDC). To enhance cross‐linking, N‐hydroxysuccinimide (NHS) was added to the reaction mixture. The cross‐linking efficiency was evaluated by the decrease in the amount of amino groups, the solubility of the protein in aqueous solutions with different pH levels, and by the change in the molecular weight distribution of the cross‐linked compounds. Cross‐linking was dependent on the reaction time, the molar ratio of added reactants, and the pH level of the reaction mixture. If the reaction was carried out at pH 3, no decrease in the amount of amino groups or solubility was observed. At pH 5–7, the amount of amino groups decreased from 15 to 10 mmol/100 g of protein. This was accompanied by a large decrease in the water solubility of the protein (
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.2000.77.3.333