Summary
Wheat gluten is a very promising biopolymer for coatings, adhesives, disposables and other non-food applications. Improvement of protein properties, e.g. water resistance and mechanical strength, was achieved by performing chemical modifications such as hydrophobization and crosslinking. Further improvement was obtained by the introduction of additional reactive groups and subsequent crosslinking.
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© 1998 Springer-Verlag Berlin Heidelberg
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de Graaf, L.A., Kolster, P., Vereijken, J.M. (1998). Modification of Wheat Gluten for Non-food Applications. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_56
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DOI: https://doi.org/10.1007/978-3-662-03720-1_56
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-03722-5
Online ISBN: 978-3-662-03720-1
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