Protein strand, dough

As in the initial extrusion study, extrudate properties correlated with radical production, or in this case scavenging, in the extrudates. As radical scavenging by cysteine increased, expansion ratio, cell size, and cell wall thickness all decreased (3) (Figure 9) because the crosslinked protein network that provided both structure and extensibility to the dough had been disnq)ted. Microscopy with differential staining of proteins and stoch revealed mesh-like protein structures with starch dispersed within in control extrudates with added cysteine the mesh structure was replaced by thin aligned strands of protein (Schaich, unpublished). 

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