1944
DOI: 10.1021/ie50420a018
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Gel-Forming Derivative of Wheat Gluten

Abstract: INDUSTRIALAND ENGINEERING CHEMISTRY tion, in order to lessen the superheating caused by a layer of insoluble material that formed on the evaporator.For further tests on this method of solubilization, samples of bark from salt-water-floated logs, fresh-water-floated logs, and bark peeled in the woods were obtained. Sulfited extracts were prepared from each sample. From the fresh-water-floated and woods-peeled bark, untreated.extracts were prepared for comparison. Liquors obtained by leaching were divided; half … Show more

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Cited by 10 publications
(4 citation statements)
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“…Wheat gluten has been used to produce completely natural superabsorbent materials 17–20. This involved reacting gluten with sulfuric17, 18, 20 or phosphoric acid 19. Sulfuric acid reacts with hydroxyl groups in amino acids of gluten, such as serine and tyrosine, to produce sulfuric acid esters.…”
Section: Introductionmentioning
confidence: 99%
“…Wheat gluten has been used to produce completely natural superabsorbent materials 17–20. This involved reacting gluten with sulfuric17, 18, 20 or phosphoric acid 19. Sulfuric acid reacts with hydroxyl groups in amino acids of gluten, such as serine and tyrosine, to produce sulfuric acid esters.…”
Section: Introductionmentioning
confidence: 99%
“…Another approach involved the sulfating of wheat gluten powder by the formation of sulfuric acid esters with gluten amino acids that contained reactive hydroxyl groups, such as serine and tyrosine. The sulfate incorporation was inferred from a strong linear correlation between the concentration of sulfate added and the concentration of hydroxyl groups present in a series of natural proteins with various amounts of hydroxyl groups 29, 30. However, this process involved large quantities of solvents, such as acetone, during the washing and purification steps.…”
Section: Introductionmentioning
confidence: 99%
“…Vital wheat gluten has a free swelling capacity (FSC) for water of 1.4–1.5 and has been modified to produce superabsorbent materials. The modification occurs when native gluten is reacted with polyhydroxy acids such as sulfuric, citric acid, or phosphoric acid . The acid‐modified gluten samples were reported to absorb up to hundreds of times their weight in water.…”
Section: Introductionmentioning
confidence: 99%