5. Bread contains mixture of polypeptides known as gluten. This polypeptide has two types which are gliadins and glutenins. If both polypeptides have presence of short a-helix sections because of high proline content, what level of protein structure is being depicted? 5a. If intermolecular bonds form between glutenin and gliadin, what level of protein structure is being depicted? 5b. During analysis, hydrophobic amino acids (i.e., glutamine and proline) were not found on gluten protein surfaces. In this case, what level of protein structure is being shown?

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