Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Classification of Systems-I01:26

Classification of Systems-I

556
Linearity is a system property characterized by a direct input-output relationship, combining homogeneity and additivity.
Homogeneity dictates that if an input x(t) is multiplied by a constant c, the output y(t) is multiplied by the same constant. Mathematically, this is expressed as:
556
Classification of Systems-II01:31

Classification of Systems-II

465
Continuous-time systems have continuous input and output signals, with time measured continuously. These systems are generally defined by differential or algebraic equations. For instance, in an RC circuit, the relationship between input and output voltage is expressed through a differential equation derived from Ohm's law and the capacitor relation,
465
Polymer Classification: Architecture01:14

Polymer Classification: Architecture

3.8K
Polymers are classified as linear or branched on the basis of their chain architecture. The polymer chains in linear polymers have a long chain-like structure with minimal to no branching at all. Even if a polymer features large substituent groups on the monomer, which appear as branches to the skeleton, it is not considered a branched polymer. A branched polymer contains secondary polymer chains that arise from the main polymer chain. The branching occurs when the polymer growth shifts from...
3.8K
Polymer Classification: Crystallinity01:21

Polymer Classification: Crystallinity

3.8K
Unlike ionic or small covalent molecules, polymers do not form crystalline solids due to the diffusion limitations of their long-chain structures. However, polymers contain microscopic crystalline domains separated by amorphous domains.
Crystalline domains are the regions where polymer chains are aligned in an orderly manner and held together in proximity by intermolecular forces. For example, chains in the crystalline domains of polyethylene and nylon are bound together by van der Waals...
3.8K
Polymer Classification: Stereospecificity01:26

Polymer Classification: Stereospecificity

3.2K
Polymerization generates chiral centers along the entire backbone of a polymer chain. Accordingly, the stereochemistry of the substituent group has a significant effect on polymer properties. Polymers formed from monosubstituted alkene monomers feature chiral carbons at every alternate position in the polymer backbone. Relative to the predominant orientation of substituents at the adjacent chiral carbons, the polymer can exist in three different configurations: isotactic, syndiotactic, and...
3.2K
Polymers02:34

Polymers

40.6K
The word polymer is derived from the Greek words “poly” which means “many” and “mer” which means “parts”. Polymers are long chains of molecules composed of repeating units of smaller molecules, known as monomers. They either occur naturally, such as DNA and proteins, or can be constructed synthetically, like plastics. They have varied structural characteristics, such as linear chains, branched chains, or complex networks, that contribute to the...
40.6K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability.

Foods (Basel, Switzerland)·2026
Same author

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.

Foods (Basel, Switzerland)·2025
Same author

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

NPJ science of food·2024
Same author

Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status.

Foods (Basel, Switzerland)·2023
Same author

Microscopic analysis of gluten network development under shear load-combining confocal laser scanning microscopy with rheometry.

Journal of texture studies·2023
Same author

Application of CO<sub>2</sub> Gas Hydrates as Leavening Agents in Black-and-White Cookies.

Foods (Basel, Switzerland)·2023
Same journal

RETRACTED: Alshabanah et al. Elastic Nanofibrous Membranes for Medical and Personal Protection Applications: Manufacturing, Anti-COVID-19, and Anti-Colistin Resistant Bacteria Evaluation. <i>Polymers</i> 2021, <i>13</i>, 3987.

Polymers·2026
Same journal

Correction: Kang et al. Energy-Saving Electrospinning with a Concentric Teflon-Core Rod Spinneret to Create Medicated Nanofibers. <i>Polymers</i> 2020, <i>12</i>, 2421.

Polymers·2026
Same journal

Influence of Self-Adhesive Resin Composite Deep Marginal Elevation on the Sealing Ability of CAD/CAM Lithium Disilicate Glass-Ceramic Inlays: An In Vitro Study.

Polymers·2026
Same journal

Modulating Exciton Dynamics Through Fluorescent Side Group Incorporation in Benzodithiophene-Benzotriazole-Isoindigo Terpolymers.

Polymers·2026
Same journal

PLA/PBSA Biocomposites Reinforced with Tangerine Tree-Derived Agro-Industrial Waste for Rigid Packaging: Effect of Extraction Treatment on Morphology and Thermo-Mechanical Performance.

Polymers·2026
Same journal

Synergistic Coatings Based on Chitosan and <i>Eugenia caryophyllata</i> Essential Oil to Improve Postharvest Quality of <i>Capsicum chinense</i>.

Polymers·2026
See all related articles

Related Experiment Video

Updated: Jan 26, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.5K

Gluten Polymer Networks-A Microstructural Classification in Complex Systems.

Isabelle Lucas1, Thomas Becker2, Mario Jekle3

  • 1Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany. isabelle.lucas@tum.de.

Polymers
|April 11, 2019
PubMed
Summary
This summary is machine-generated.

This study classifies gluten polymer networks by altering their structure with modifying agents. Researchers found that network branching, protein thread thickness, and aggregate size correlate, enabling a new classification system.

Keywords:
CLSMglutenmicrostructurenetwork typeprotein network analysiswheat

More Related Videos

Generating a Fractal Microstructure of Laminin-111 to Signal to Cells
06:56

Generating a Fractal Microstructure of Laminin-111 to Signal to Cells

Published on: September 28, 2020

1.3K
In situ Photo-rheology Monitors Viscoelastic Changes in Photo-responsive Polymer Networks
07:14

In situ Photo-rheology Monitors Viscoelastic Changes in Photo-responsive Polymer Networks

Published on: June 20, 2025

887

Related Experiment Videos

Last Updated: Jan 26, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.5K
Generating a Fractal Microstructure of Laminin-111 to Signal to Cells
06:56

Generating a Fractal Microstructure of Laminin-111 to Signal to Cells

Published on: September 28, 2020

1.3K
In situ Photo-rheology Monitors Viscoelastic Changes in Photo-responsive Polymer Networks
07:14

In situ Photo-rheology Monitors Viscoelastic Changes in Photo-responsive Polymer Networks

Published on: June 20, 2025

887

Area of Science:

  • Food Science
  • Materials Science
  • Polymer Chemistry

Background:

  • Understanding gluten polymer network structure is crucial for controlling material properties.
  • Gluten network complexity makes quantification and interpretation challenging.
  • Specific gluten-modifying agents can alter network formation.

Purpose of the Study:

  • To investigate if microstructural alterations in gluten networks can be detected and classified.
  • To establish a general classification of gluten polymer arrangements.
  • To correlate structural attributes with modifying agent actions.

Main Methods:

  • Gluten network formation was modified using specific agents (e.g., transglutaminase, ascorbic acid).
  • Microstructure analysis was performed using confocal laser scanning microscopy.
  • Protein network analysis quantified structural attributes and lacunarity.

Main Results:

  • Alterations in gluten microstructure were successfully elucidated based on cross-linking modifications.
  • Linear correlations were found between branching rate, protein thread thickness, and aggregate size.
  • A quantitative classification of gluten arrangements was established using lacunarity, leading to five proposed network types.

Conclusions:

  • The study successfully classified gluten polymer networks based on microstructural analysis.
  • The findings provide a framework for understanding structure-function relationships in gluten materials.
  • This classification aids in predicting and controlling gluten processing properties.