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Effect of Glutaraldehyde Crosslinking Conditions on the Strength and Water Stability of Wheat Gluten Fibers

✍ Scribed by Narendra Reddy; Yeanching Tan; Ying Li; Yiqi Yang

Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 219 KB
Volume: 293
Category: Article
ISSN: 1438-7492
DOI: 10.1002/mame.200800031

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✦ Synopsis

Abstract

Regenerated protein fibers from plant proteins including wheat gluten lack the mechanical properties and water stability desired for usual applications. Crosslinking has been used to improve the properties of regenerated proteins fibers. Although glutaraldehyde is commonly used to crosslink proteins, the effect of various crosslinking conditions on the properties of the materials has not been studied. In this work, a systematic study of glutaraldehyde crosslinking conditions of wheat gluten fibers is presented and shows that even low concentrations of glutaraldehyde (0.05%) can improve the strength and water stability of wheat gluten fibers.

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