Is it just thatthe gluten protein is unique? Or is there something else going on?
In: 6
Every protein is ridiculously complex. Just working out basic stuff about them like their folded shape is horrifyingly complicated even now.
Working out how proteins interact with other stuff, plus cooking, then interact with taste buds (which are again ludicrously complicated)? Not easy.
Imagine being told you could make a computer but couldn’t use silicon – it’d be technically possible (you could use something known but slow like gallium arsenide or something futuristic that requires more research so will be more expensive like nanotubes) but you’d end up with compromises in the finished product – it’d either not match up to the original in important areas or would be much more costly.
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