Gluten extracted from wheat flour, demonstrating the extensible and plastic nature of this complex protein network.

The COVID-19 pandemic has forced much university instruction into virtual modes. As a result, many laboratory courses have either dropped content altogether or replaced hands-on activities with simulations and “dry” labs. Our goal was to create structured, in protein sequence, interactions, function that students can perform their own homes for laboratory, standard teaching lab during in-person instruction. This explores the sequences of proteins from grain glutens (the matrix flour, consisting glutenin prolamin proteins) correlates physical properties bread dough. In this examine various grains (wheat, spelt, rye, rice), prepare dough one these four flours, extract gluten, compare gluten between grains, untreated cysteine-treated samples importance disulfide bonds structure. are expected correlate relevant sequence-dependent noncovalent intermolecular interactions. Assessment consists simple worksheet (for laboratories) student-submitted video resulting sample. We find successfully demonstrates sequence-structure-function relationships minimum resources, is highly customizable, accessible interesting range study disciplines, generally appreciated by desiring Primary image: Gluten extracted wheat demonstrating extensible plastic nature complex network.