Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversion
作者： A.C. Beckwith , J.S. Wall , R.J. Dimler
DOI: 10.1016/0003-9861(63)90421-1
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摘要: Abstract The side-chain amide groups of gluten and its fractions, glutenin gliadin, were converted in part to ester by reaction with methanol containing hydrogen chloride. transformation occurred little cleavage peptide linkages. Properties that changed significantly included solubility various systems, intrinsic viscosity, cohesion the hydrated mass. changes indicate large number wheat component proteins participate association between protein molecules also solvents. concept bonding provides a reasonable explanation for through effects amideester conversion. are partially responsible cohesive elastic characteristics vital gluten.
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