Abstract
Gluten was extracted from wheat flour followed by chemical modification of groups such as the free e-amino group of lysine in proteins with acid anhydrides such as, maleic anhydride (2), Diacetyl-d-tartaric anhydride (3), 7-oxa bicyclo [2.2.1] hept-5-enecis -2, 3dicarboxylic anhydride (4), 9, 10-dihydroanthracene9,10-α, β-succinic anhydride (5) and Triphenylphosphoranylidenesuccinic Anhydride (6). Attachment of such side groups will alter repulsive or attractive forces among polypeptides to cause certain structural rearrangement, which in turn may cause changes in functional properties of modified gluten. Also different properties were determined comparing with original gluten
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