Nanomechanical force measurements of gliadin protein interactions.
Biopolymers
; 83(6): 658-67, 2006 Dec 15.
Article
em En
| MEDLINE
| ID: mdl-16977631
ABSTRACT
The strength and nature of interactions between monomeric gliadin proteins involving alpha-alpha, omega-omega, and alpha-omega interactions in 0.01M acetic acid, and the effect of urea has been investigated. It was shown by means of nanomechanical force measurements that the stretching events in the separation curve after adhesive phenomena originated from proteins. These stretching events displayed different responses of the alpha- and omega-gliadins to urea. While 2M urea caused the more globular alpha-gliadins to unfold, the beta-turn-rich omega-gliadins remained fairly stable even in 8M urea. This suggests different roles for gliadins in the formation of dough; while the omega-gliadins are still in a compact structure being responsible for the viscous flow, the alpha-gliadins have already started to participate in forming the network in dough.
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Base de dados:
MEDLINE
Assunto principal:
Microscopia de Força Atômica
/
Gliadina
Idioma:
En
Revista:
Biopolymers
Ano de publicação:
2006
Tipo de documento:
Article
País de afiliação:
Finlândia