Figure 6. Reaction conditions of transamidation of wheat flour and gluten.

The nomenclature and reaction conditions of the derivatised and control products. “F” denotes wheat flour and “G” denotes gluten. “R” denotes reducing conditions, “mTG” microbial transglutaminase, “B” n-butylamine and “K-C₂H₅” L-lysine ethyl ester. “1X”, “5X” and “50X” denote the different concentrations of amine nucleophile used.