Calcium-mediated modulation of ultra-low-ester pectin-gluten interactions: subunit-level mechanisms revealed using HMW-GS deletion lines and molecular dynamics simulations

Puntos clave

• Calcium significantly influences pectin-gluten interactions at the subunit level, enhancing understanding of food texture properties.
• A key finding shows that HMW-GS deletion lines demonstrate altered interaction patterns due to calcium's presence.
• Analysis using molecular dynamics simulations provided insights into the structural changes during interactions.
• This work suggests that manipulating calcium levels could lead to advancements in formulating food products with desired textures.