Viscoelastic properties of wheat gluten in a molecular dynamics study

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 wheat dough affect quality bread. 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 through shear axial deformations. We measure response force deformation, number entanglements cavities, mobility residues, inter-chain bonds, etc. Glutenins shown influence mechanics much more than gliadins. Our simulations consistent with existing ideas about elasticity emphasize role hydrogen bonding. also demonstrate in maize rice lead weaker which points gluten.