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Chemistry, 29.10.2019 23:31 4300402428
(a) glutenin, a wheat protein rich in disulfide bonds, is responsible for the cohesive and elastic character of dough made from wheat flour. similarly, the hard, tough nature of tortoise shell is due to the extensive disulfide bonding in its -keratin. what is the molecular basis for the correlation between disulfide-bond content and mechanical properties of the protein?
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