Wheat gluten proteins are good raw materials for preparing fibers due to their excellent viscoelasticity. However, protein fibers made directly from wheat gluten have poor mechanical properties. In this paper, transglutaminase was used to induce the glycosylation reaction between wheat gluten proteins and carboxymethyl chitosan. The glycated proteins were then made into fibers by wet spinning. After glycosylation modification, the breaking strength and breaking elongation of the wheat gluten protein fibers (WGPF) improved by 43% and 127%, respectively. Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analyses revealed that the glycosylation-modified WGPF molecules contained saccharide portions, which confirms the covalent attachment of carboxymethyl chitosan to the wheat gluten protein. Scanning electron microscopy showed that the number of pores in the cross-section of the modified WGPF was lower than that in the unmodified WGPF. The thermal stability and dyeability of the modified WGPF were also improved.

小麦面筋蛋白具有出色的粘弹性，是制备纤维的良好原料。但是，直接由小麦面筋制成的蛋白质纤维的机械性能较差。本文采用转谷氨酰胺酶诱导小麦面筋蛋白与羧甲基壳聚糖的糖基化反应。然后通过湿纺将糖化的蛋白质制成纤维。糖基化修饰后，小麦面筋蛋白纤维（WGPF）的断裂强度和断裂伸长率分别提高了43％和127％。傅里叶变换红外光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，糖基化修饰的WGPF分子含有糖部分，这证实了羧甲基壳聚糖与小麦面筋蛋白的共价连接。扫描电子显微镜显示，改性WGPF的横截面中的孔数低于未改性WGPF的横截面中的孔数。改性WGPF的热稳定性和可染性也得到改善。