Chemistry of wheat gluten proteins: Qualitative composition
نویسندگان
چکیده
Background and Objectives Wheat gluten proteins make up one of the most complex protein aggregates in nature. Their qualitative quantitative composition is determined by genetic environmental factors as well technological processes. Findings Gluten comprise ?5-, ?1,2-, ?-, ?-gliadins high-molecular-weight glutenin subunits (HMW-GS) low-molecular-weight (LMW) GS. About 50% are monomeric gliadins with MWs from 28,000 to 55,000, while about 15% present disulfide-linked oligomeric between 70,000 700,000, called HMW-gliadins. The remaining 35% polymeric glutenins 700,000 more than 10 million. Intrachain disulfide bonds, all types except ?-gliadins, stabilize three-dimensional structure, interchain mainly linking HMW-GS LMW-GS, generate oligomers polymers. Conclusions In this review, we provide an updated detailed insight into chemistry wheat a focus on composition. Significance Novelty An enhanced understanding structure how it affected will be essential select breed resilient varieties favorable processing properties help ensure nutrition food security worldwide.
منابع مشابه
Structure and functionality of wheat gluten proteins
Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...
متن کاملDistribution of gluten proteins in bread wheat (Triticum aestivum) grain.
BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...
متن کاملVariability in glutenin subunit composition of Mediterranean durum wheat germplasm and its relationship with gluten strength
The allelic composition at five glutenin loci was assessed by one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (1D SDS-PAGE) on a set of 155 landraces (from 21 Mediterranean countries) and 18 representative modern varieties. Gluten strength was determined by SDS-sedimentation on samples grown under rainfed conditions during 3 years in north-eastern Spain. One hundred a...
متن کاملEffects of Wheat Bug (Eurygaster spp. and Aelia spp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition
The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Cereal chemistry
سال: 2022
ISSN: ['0009-0352', '1943-3638']
DOI: https://doi.org/10.1002/cche.10572