The protein glutenin gives bread dough its elasticity. The diagram represents a polypeptide of glutenin.
What describes the structure of glutenin?
1 )
quaternary structure because there are both globular and fibrous regions
2 )
quaternary structure because there are both spiral and tightly coiled regions
3 )
secondary structure because the loose spiral is an $\alpha - $helix
tertiary structure because the different regions form a 3D shape
