Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation

Biscuit Dough Structural Changes during Heating:

simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water

abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...

Hydrophobic interactions and hydrogen bonds in β-sheet formation.

In this study, we investigate interactions of extended conformations of homodimeric peptides made of small (glycine or alanine) and large hydrophobic (valine or leucine) sidechains using all-atom molecular dynamics simulations to decipher driving forces for β-sheet formation. We make use of a periodic boundary condition setup in which individual peptides are infinitely long and stretched. Dimer...

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

BACKGROUND Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. METHODOLOGY/PRINCIPAL FINDINGS Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and ...

Protein Quality in Wheat: Changes in Protein Polymer Composition during Grain Development and Dough Processing

Kuktaite, R. 2004. Protein Quality in Wheat: Changes in Protein Polymer Composition During Grain Development and Dough Processing. Doctoral dissertation. ISSN 1401-6249, ISBN 91-576-6778-0 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different en...