Chemistry of wheat gluten proteins: Quantitative composition
نویسندگان
چکیده
Background and Objectives Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content composition. Findings Gluten proteins subdivided into types, α-, γ-, ω1,2-, ω5-gliadins high-molecular-weight glutenin subunits low-molecular-weight subunits. The overall relative proportions of these types vary considerably depending on different genetic environmental factors mutual interactions. Conclusion This review summarizes latest developments related chemistry how species variety, as well soil type, weather conditions, atmospheric CO2 concentration, diseases, fertilization with nitrogen, sulfur, phosphorus, potassium, other minerals affect wheat Significance Novelty Significant progress has been made study effect However, comparisons between studies almost impossible, because huge variability in experimental setups, conditions varieties studied. calls a need develop common guidelines set up experiments, which parameters investigate procedure use improve comparability reproducibility results.
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ژورنال
عنوان ژورنال: Cereal chemistry
سال: 2022
ISSN: ['0009-0352', '1943-3638']
DOI: https://doi.org/10.1002/cche.10553