Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur.

@article{Auvergne2008ReactivityOW,
  title={Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur.},
  author={R{\'e}mi Auvergne and M H Morel and Paul Menut and Olivia Giani and St{\'e}phane Guilbert and J. R. Robin},
  journal={Biomacromolecules},
  year={2008},
  volume={9 2},
  pages={664-71}
}
Mechanical properties of gluten-based biomaterials, such as break stress, were known to be influenced by temperature and shear stresses applied during processing. It is well documented in literature that these processing parameters promoted wheat gluten protein aggregation. Exchange between disulfide bonds and thiol groups oxidation are the postulated mechanisms that lead to gluten protein solubility loss in sodium dodecyl sulfate buffers. Both nucleophilic and radical reactions were postulated… CONTINUE READING