In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic variants play important roles in the functional properties of wheat flour. This study focused on understanding the functionality of these protein ...

An isoelectric focusing method capable of resolving all groups of storage protein of the wheat seed, including the most basic low molecular weight glutenin (LMWG), was developed. Ultrathin polyacrylamide gels were used after drying and rehydration with 8 M urea, 50 mM DTE and 2.4% carrier ampholytes (pH 4-9). Densitometric scanning of the isoelectric focusing gels permitted a more accurate and ...

BACKGROUND Celiac Disease (CD) is both a frequent disease (1:100) and an interesting model of a disease induced by food. It consists in an immunogenic reaction to wheat gluten and glutenins that has been found to arise in a specific genetic background; however, this reaction is still only partially understood. Activation of innate immunity by gliadin peptides is an important component of the ea...

The immunogenetics of coeliac disease (CD) has advanced from “Bench to Bed” in the sense that HLA-DQ typing is now an established part of the diagnostic armamentarium. The configuration characteristics and the specificity of the HLA-DQ2, (1) -DQ8 (2, 3) and –DQ9 (4, 5) allow the binding of small peptides that cannot be further digested by the absence of specific human intestinal enzymes (6, 7)....

Cereal Chem. 83(4):418–423 Protein and protein fractions were measured in 49 hard winter wheat flours to investigate their relationship to breadmaking properties, particularly loaf volume, which varied from 760 to 1,055 cm and crumb grain score of 1.0–5.0 from 100 g of flour straight-dough bread. Protein composition varied with flour protein content because total soluble protein (SP) and gliadi...

This paper presents a series of 10 hypotheses on the etiology of type 1 diabetes. We begin with the hypothesis that wheat gluten is one of the elusive environmental triggers in type 1 diabetes. Habitual consumption of wheat gluten increases the intestinal synthesis of dipeptidyl peptidase IV. This enzyme helps to shape the repertoire of peptides released into the small intestine following the i...

Arabinoxylans and glutenins are two critical network-forming polymeric components of wheat flours, functionally related to mixing and baking performance and baked goods quality. For soft wheat flour applications, solvent-accessible arabinoxylans (pentosans) play a dominant role in both sweet and savory products. Solvent retention capacity (SRC) testing (Approved Method 5611, AACC International ...

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...