Abstract
Covalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking.1
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
M. Friedman, ed., “Protein Crosslinking”, Part A and B, Plenum Publ. Corp., New York (1977).
M.G. Bezrukov, Die Bildung der Raumstruktur von Proteingelen, Angew. Chem. 91: 634 (1979).
A.J. Gross and I.W. Sizer, The oxidation of tyramine, tyrosine, and related compounds by peroxidase, J. Biol. Chem. 234: 1611 (1959).
S.O. Anderson, Covalent crosslinks in a structural protein resilin, Acta Physiol. Scand. 66:Supplementum 263(1966).
R. Aeschbach, R. Amado and H. Heukom, Formation of dityrosine cross-links in proteins by oxidation of tyrosine residues, Biochim. Biophys. Acta 439: 292 (1976).
R. Aeschbach, “Die Bildung von Dityrosin in Proteinen durch Oxidation von Tyrosinresten”, Ph.D. Thesis No. 5547, ETU-Zurich (1975).
H. Neukom and H.U. Markwalder, Oxidative gelation of wheat flour pentosans: a new way of crosslinking polymers, Cereal Foods World 23: 374 (1978).
H. Neukom, Chemistry and properties of the nonstarchy polysaccharides (NSP) of wheat flour, Lebensm.-Wiss. Technol. 9: 143 (1976).
T. Geissmann and H. Neukom, A note on ferulic acid as a constituent of the water-insoluble pentosans of wheat flour, Cereal Chem. 50: 414 (1973).
R.G. Fulcher, T.P. O’Brien and J.W. Lee, Studies on the aleurone layer, Austr. J. Biol. Sci. 25: 23 (1972).
T. Geissmann and H. Neukom, Vernetzung von Phenolcarbonsäureestern von Polysacchariden durch oxidative phenolische Kupplung, Hely. Chim. Acta 54: 1108 (1971).
H.U. Markwalder and H. Neukom, Diferulic acid as a possible cross-link in hemicelluloses from wheat endosperm, Phytochemistry 15: 836 (1976).
R.D. Gartley and E.C. Jones, Diferulic acid as a component of cell walls of Lolium multiflorum, Phytochemistry 15: 1157 (1976).
K.V. Sarkanen and C.H. Ludwig “Lignins”, Wiley-Interscience Publ., New York (1971).
C.F. Van Sumere, H. de Porter, H. Ali and H. Degrauw-Van Bussel, N-Ferulolylglycyl-L-phenylalanine: a sequence in barley proteins, Phytochemistry 12: 407 (1973).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1980 Springer Science+Business Media New York
About this chapter
Cite this chapter
Neukom, H. (1980). Oxidative Crosslinking of Proteins and Other Biopolymers. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_16
Download citation
DOI: https://doi.org/10.1007/978-1-4757-9351-2_16
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-9353-6
Online ISBN: 978-1-4757-9351-2
eBook Packages: Springer Book Archive