Wheat gluten elasticity: a similar molecular basis to elastin?

We have used circular dichroism spectroscopy and structure prediction to study the secondary structure of a group of gluten proteins. They have short α-helices at the N- and C-termini, which are cross-linked by disulphide bonds. The long repetitive central domain has regular β-turns. This structure is similar to that previously proposed for elastin, suggesting a common molecular basis for elasticity. Wheat Gluten protein Secondary structure Elasticity.