Cereal Chem 50:529 - 536.  |  VIEW ARTICLE
Hydrated Protein Fibrils from Wheat Endosperm.

J. E. Bernardin and D. D. Kasarda. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Microscopic fibrils of hydrated protein are observed when thin sections or particles of wheat endosperm tissue are wetted with a drop of water. These protein fibrils are pulled from broken endosperm cells by the surrounding flowing solution and exhibit both viscous flow and elastic deformation. Interaction between starch granules and protein is evidenced by the adherence of starch granules to the surface of the protein fibrils which is clearly seen in scanning electron micrographs. The electron micrographs also indicate that the protein fibrils may be as small as 100 angstroms in diameter. The observed properties of the fibrils suggests that they are the structural elements which form the cohesive matrix of dough when worked mechanically.