GrainGenes Reference Report: JFT-42-455
Reference
JFT-42-455
Title
Structural and functional properties of wheat storage proteins: A review
Journal
Journal of Food Science and Technology
Year
2005
Volume
42
Pages
455-471
Author
Meenakshi S Khatkar BS
Abstract
The major wheat endosperm storage proteins, the gluten proteins, comprising two prolamine groups, gliadin and glutenin, have been studied intensively because they confer the viscoelasticity on dough; considered essential for breadmaking quality. Glutenins confer elasticity while gliadins confer mainly viscous flow and extensibility to the gluten complex. A great deal of research has been done to characterize the gluten proteins and to determine the molecular basis for their functional properties and for the variations in these properties among wheat cultivars, and to determine the genetic control over these variations. A reasonably good picture of the basic structural features of the different types of polypeptides that comprise the gluten protein fraction is also available now. This review focuses on structural, conformational and functional properties of wheat storage proteins in relation to the end uses.

GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: JFT-42-455
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