“…Dityrosine cross-links are found naturally in numerous structural elements, including insect cuticle protein and elastic ligaments, the chorion layer of mature mosquito eggs, bacterial spores, yeast ascospore and fungal cell walls, worm cuticle and silk proteins, sea mussel adhesive disks, and the fertilization envelope of the sea urchin egg (Anderson, 1964;Raven, Earland, & Little, 1971;Foerder & Shapiro, 1977;De Vore & Gruebel, 1978;Pandey & Aronson, 1979;Briza et al, 1986Briza et al, , 1990Fetterer & Rhoads, 1990;Fetterer, Rhoads, & Urban, 1993;Smail et al, 1995;Li, Hodgeman, & Christensen, 1996). Dityrosine cross-links may contribute to the elasticity and integrity of such mammalian proteins as elastin, collagen, thyroglobulin, human lens protein, and wool keratin (LaBella et al, 1967;LaBella, Waykole, & Queen, 1968;García-Castiñeiras, Dillon, & Spector, 1978;Herzog, Berendorfer, & Saber, 1992;Wells-Knecht et al, 1993;Stewart et al, 1997). Recently, dityrosine has been described in wheat flour as a stabilizing cross-link in the gluten structure (Hanft & Koehler, 2005).…”