Full Length Research Paper
References
|
Abrehet F (2015). Effect of redox agents and thermo molding on the network formation and stability of wheat gluten bio-plastics. Int. J. Food Sci. Nutr. Eng. 5(5):203-208. |
|
|
Belitz HD, Grosch W, Schieberle P (2009). Food Chemistry, Amino Acids, Peptides, Proteins. 4th ed., pp. 8-92. |
|
|
Brauer S, Meister F, Gottlober R, Nechwatal A (2007). Preparation and thermoplastic processing of modified plant proteins. J. Macro Mol. Mater. Eng. 292:176-183. |
|
|
Cao N, Fu Y, He J (2007). Preparation and physical properties of soy protein isolate and gelatine composite films. Food Hydrocolloids 21:1153-1162. |
|
|
Carvalho RA, Grosso CRF, Sobral PJA (2008). Effect of chemical treatment on the mechanical properties, water vapor permeability and sorption isotherms of gelatin-based films. J. Packag. Technol. Sci. 21:165-169. |
|
|
Carvalho RAD, Grosso CRF (2006). Properties of chemically modified gelatin films. Braz. J. Chem. Eng. 1(23):45-53. |
|
|
Cuq B, Boutrot F, Redl A, Lullien-Pellerin V (2000). Study of the temperature effect on the formation of wheat gluten network: Influence on mechanical properties and protein Solubility. J. Agric. Food Chem. 48:2954-2959. |
|
|
Delcour JA, Hoseney RC (2010). Principle of cereal science and technology. 3rd ed. pp. 1-69. |
|
|
Dicharry RM, Ye P, Saha G, Waxman E, Asandei AD, Parnas RS (2006). Wheat gluten-thiolated poly (vinyl alcohol) blends with improved mechanical properties. Biomacromolecules 7:2837-2844. |
|
|
Domenek S, Feuilloley P, Gratraud J, Morel MH, Guilbert S (2004). Biodegradability of wheat gluten based bio-plastics. J. Chemosphere 54:551-559. |
|
|
Gallstedt M, Mattozzi A, Johansson E, Hedenqvist MS (2004). Transport and tensile properties of compression-molded wheat gluten films. J. Biomacromolecules 5:2020-2028. |
|
|
Gerrard JA (2002). Protein–protein cross linking in food: methods, consequences, applications. Trends Food Sci. Technol. 13:391-399. |
|
|
Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 16:12-30. |
|
|
Guerrieri N, Alberti E, Lavelli V, Cerletti P (1996). Use of spectroscopic and fluorescence techniques to assess heat induced molecular modification of gluten. J. Cereal Chem. 73(3):368-374. |
|
|
Hanft F, Koehler P (2005). Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass Spectrometry. J. Agric. Food Chem. 53:2418-2423. |
|
|
Kieffer R, Schurer F, Kohler P, Wieser H (2007). Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin. J. Cereal Sci. 45:285-292. |
|
|
Lagrain B (2007). Heat-induced gluten polymerisation and its importance in bread making. PhD dissertation, Katholieke Universiteit Leuven, Leuven, Belgium. |
|
|
Lagrain B, Brijs K, Veraverbeke WS, Delcour JA (2005). The impact of heating and cooling on the physic – chemical properties of wheat gluten-water suspensions. J. Cereal Sci. 42:327-333. |
|
|
Lagrain B, Goderis B, Brijs K, Delcour JA (2010). Molecular basis of processing wheat gluten toward bio-based materials. J. Biomacromolecules 11:533-541. |
|
|
Lagrain B, Thewissen BG, Brijs K, Delcour JA (2008). Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment. J. Food Chem. 107:753-760. |
|
|
Micard V, Morel MH, Bonicel J, Guilbert S (2001). Thermal properties of raw and processed wheat gluten in relation with protein aggregation. J. Polym. 42:477-485. |
|
|
Pommet M, Redl A, Morel MH, Domenek S, Guilbert S (2003). Thermoplastic processing of proteinâ€based bioplastics: chemical engineering aspects of mixing, extrusion and hot molding. In. Macromolecular symposia. WILEYâ€VCH Verlag. 197(1):207-218. |
|
|
Rombouts I, Lamberts L, Celus I, Lagrain B, Brijs K, Delcour JA (2009). Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. J. Chromatogr. 1216(29):5557-5562. |
|
|
Shewry PR, Tatham AS (1997). Disulphide bonds in wheat gluten proteins. J. Cereal Sci. 25:207-227. |
|
|
Singh H (1991). Modifications of food proteins by covalent cross linking. Trends Food Sci. Technol. 2:196-200. |
|
|
Singh H, MacRitchie F (2004). Changes in proteins induced by heating gluten dispersions at high temperature. J. Cereal Sci. 39:297-301. |
|
|
Sun S, Song Y, Zheng Q (2008). Thermo-molded wheat gluten plastics plasticized with glycerol: effect of molding temperature. J. Food Hydrocoll. 22:1006-1013. |
|
|
Sun S, Song Y, Zheng Q (2007). Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten. J. Food Hydrocoll. 21:1005-1013. |
|
|
Tilley KA, Benjamin BE, Bagorogoza KE, Okot-Kotber B, Prakash O, Kwen H (2001). Tyrosine cross-Links: molecular basis of gluten structure and function. J. Agric. Food Chem. 49:2627-2632. |
|
|
Veraverbeke WS, Delcour JA (2002).Wheat protein composition and properties of wheat glutenin in relation to Bread making functionality. Crit. Rev. Food Sci. Nutr. 42(3):179-208. |
|
|
Weegels PL, Verhoek JA, DeGroot AMG, Hamer RJ (1994). Effect of gluten of heating at different moisture contents. I. Changes in functional property. J. Cereal Sci. 19:31-38. |
|
|
Wieser H (2007). Chemistry of gluten proteins. Food Microbiol. 24:115-119. |
|
|
Woerdeman DL, Veraverbeke WS, Parnas RS, Johnson D, Delcour JA, Verpoest I, Plummer CJG (2004). Designing new materials from wheat protein. J. Biol. Macromol. 5:1262-1269. |
|
|
Zhang X, Do MD, Kurniawan L, Qiao G (2010). Wheat gluten-based renewable and biodegradable polymer materials with enhanced hydrophobicity by using epoxidized soybean oil as a modifier. J. Carbohydr. Res. 345:2174-2182. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
