English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major part of the staple food of the semiarid region of the tropics. Gluten is a mixture of glutenins and gliadins rich in glutamine residues; however, millet is rich in glutamine and leucine. We have taken advantage of the available primary amide of glutamine for cross-linking with the oxirane of sunflower, sesame, and cottonseed oils under controlled conditions to give a resin of amidohydroxy of gluten and millet proteins. Cross-linking gave a resin with a wide range of textural properties. The texture of the resin was dependent on the source of the oxirane, the amide group, and the amount of the catalyst (ZnCl 2 ). The thermal properties, textural, solubility, and rheological properties were determined as well as the reaction time. The data showed direct relationships between the ZnCl 2 , nature of oil, and protein type and the properties of the final resin. Consistently, the results pointed to similarity among the outcome of the reactions between sesame and sunflower oils. Depending on the amount of ZnCl 2 , the texture of the resin can range from viscose to rubbery. The reaction time was influenced by oxirane source, protein type, and catalyst and ranged from 30 min to 4 hr.

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl₂ on the Rheological Properties of Cross-Linked Protein and Oxirane