Chemical Reactions in Cottonseed Protein Cross-Linking by Formaldehyde, Glutaraldehyde, and Glyoxal for the Formation of Protein Films with Enhanced Mechanical Properties

Amino acids involved in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal during protein film formation were identified by an original technique. The entire HPLC amino acid profile (after acid hydrolysis) was studied, along with variations in reactive lysine contents, in...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-10, Vol.49 (10), p.4676-4681
1. Verfasser:	MARQUIE, Catherine
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Biomechanical Phenomena Cross-Linking Reagents - chemistry Food industries Formaldehyde - chemistry Fundamental and applied biological sciences. Psychology Glutaral - chemistry Glyoxal - chemistry Gossypium - chemistry Plant Proteins - chemistry Seeds - chemistry
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