Logo image
Back
Wheat gluten protein and its impacts on wheat processing quality
Journal article   Open access   Peer reviewed

Wheat gluten protein and its impacts on wheat processing quality

S. Islam, Z. Yu, M. She, Y. Zhao and W. Ma
Frontiers of Agricultural Science and Engineering, Vol.6(3), pp.279-287
2019
DOI: https://doi.org/10.15302/J-FASE-2019267
pdf
wheat gluten.pdfDownloadView
Open Access
url
Free to Read *No subscription requiredView

Abstract

Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins, which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes. Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions. Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products. Disulfide bonds are formed between cysteine residues, which is the chemical bases for the physical properties of dough. Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein (UPP) and SDS-extractable polymeric protein. The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix. In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.

Details

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

Metrics

945 File views/ downloads
711 Record Views
62 Times Cited - Web of Science
Logo image