engleski

Molecular modeling in studying of esters, diesters and tioesters linkages between amino acids in wheat proteins

The proteins of wheat flour have biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of wheat proteins by processing conditions during the extrusion cooking may results in formations of covalent bonds that cross-links proteins. In this research we were studied nondisulfide bonds – esters, diesters and tioesters linkages as a potential kinds of covalent cross-linking of wheat proteins. The results which are obtain by methods of molecular modeling (semiempirical and ab initio methods), may help to explain variations between functionality and nutritional quality of extruded foods products which are possibly conecting with esters, diesters and tioesters chemicals linkages.

extrusion; molecular modeling; nondisulfide covalent bond; esters; diesters and tioesters bond

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