We study adhesion of the gluten proteins during the shear and normal deformations as described by a coarse-grained molecular dynamics. We show that the two types of deformation have a different impact on the proteins. We also calculate the dynamic shear modulus and critical strain and find the results to be consistent with the slip-bond theory which assumes that the gluten proteins can be treated as an interconnected network of polymers.

Graphical Abstract

中文翻译：

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基于接触的粗粒模型中的面筋粘附和剪切

我们研究了在粗大的分子动力学描述的剪切和正常变形过程中面筋蛋白的粘附。我们表明两种类型的变形对蛋白质有不同的影响。我们还计算了动态剪切模量和临界应变，发现结果与滑键理论一致，后者假定面筋蛋白可以视为聚合物的互连网络。

图形概要