Ontology highlight
ABSTRACT:
SUBMITTER: Ogawa T
PROVIDER: S-EPMC7969737 | biostudies-literature | 2021 Mar
REPOSITORIES: biostudies-literature
Ogawa Takenobu T Matsumura Yasuki Y
Nature communications 20210317 1
Gluten, which makes up 85% of endosperm wheat protein, is considered a crucial quality determinant of wheat-based food products. During wheat dough manufacture, the molecular packing of gluten causes formation of large structures that exceed the millimetre scale. However, due to lack of imaging techniques for complex systems composed of giant macromolecules, the entire gluten structure remains unknown. Here, we develop an optical clearing reagent (termed SoROCS) that makes wheat-based products t ...[more]