ArticlePLoS computational biology2021
Viscoelastic properties of wheat gluten in a molecular dynamics study.
Article in PLoS computational biology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 22 citations in OpenAlex.
- Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku.Food chemistry: X · 2026Article
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels.Foods (Basel, Switzerland) · 2025Article
- Choosing the right density for a concentrated protein system like gluten in a coarse-grained model.European biophysics journal : EBJ · 2023Article
- Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes fromInternational journal of molecular sciences · 2022Article
- The coexistence region in the Van der Waals fluid and the liquid-liquid phase transitions.Frontiers in chemistry · 2022Article
- Review
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
Wheat (Triticum spp.) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties of wheat dough and affect the quality of bread. These properties have not yet been studied by molecular level simulations. Here, we use a newly developed α-C-based coarse-grained model to study ∼ 4000-residue systems. The corresponding time-dependent properties are studied through shear and axial deformations. We measure the response force to the deformation, the number of entanglements and cavities, the mobility of residues, the number of the inter-chain bonds, etc. Glutenins are shown to influence the mechanics of gluten much more than gliadins. Our simulations are consistent with the existing ideas about gluten elasticity and emphasize the role of entanglements and hydrogen bonding. We also demonstrate that the storage proteins in maize and rice lead to weaker elasticity which points to the unique properties of wheat gluten.
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