| Abstract
| - Wheat gluten structure was modified in different ways: Disulfide bonds were reduced by sulfitolysis,or protein chains were enzymatically hydrolyzed at three different degrees of proteolysis. A kineticstudy of the thermal reactivity of the modified glutens showed that gluten aggregation kinetic wasslowed in consequence to the shift of gluten size distribution toward smaller proteins. In contrary tosulfitolysis, proteolysis also affected the gluten reactivity potential because of the formation of numerousnonreactive species. Moreover, the thermally induced browning reaction was greatly enhanced byproteolysis, which increased the amount of free amine residues, substrates of the Maillard reaction.On the contrary, a whitening effect was observed for reduced gluten with bisulfite. Proteolysis wasalso found to decrease plasticized gluten viscosity, to increase gluten-based materials water solubility,and to enhance gluten adhesiveness properties but to reduce its mechanical performance. Sulfitolysiswas considered as a possible way of extending gluten processability by extrusion or injection molding,whereas proteolysis was found to confer enhanced gluten stickiness that suggests new potentialend uses of gluten in the pressure sensitive adhesives domain. Keywords: Wheat gluten; sulfitolysis; proteolysis; thermal reactivity; pressure sensitive adhesive
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