Subunit-specific interfacial adaptability of x-type HMW-GS revealed by molecular dynamics and linked to dough fermentation performance
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Gas-cell stability during dough fermentation depends on the ability of dough liquor (DL) proteins to adsorb and stabilize the air-water interface. However, the subunit-specific contributions of x-type high-molecular-weight glutenin subunits (HMW-GS) to this in... ...
