Wheat proteins

Juhász, Angéla, Békés, Frank and Wrigley, Colin (2015). Wheat proteins. In Zeynep Ustunol (Ed.), Applied food protein chemistry (pp. 219-303) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi:10.1002/9781118860588.ch11


Author Juhász, Angéla
Békés, Frank
Wrigley, Colin
Title of chapter Wheat proteins
Title of book Applied food protein chemistry
Place of Publication Chichester, West Sussex, United Kingdom
Publisher John Wiley & Sons
Publication Year 2015
Sub-type Chapter in textbook
DOI 10.1002/9781118860588.ch11
ISBN 9781119944492
9781118860588
Editor Zeynep Ustunol
Chapter number 11
Start page 219
End page 303
Total pages 85
Total chapters 17
Language eng
Abstract/Summary Wheat is uniquely suited to the baking of leavened bread mainly because of its protein composition. The flour-forming endosperm contains storage proteins that form the gluten complex after grinding and mixing with water. Essential to the unique dough structure are the glutenin polypeptides that are disulfide cross-linked into polymers with a wide range of molecular weights. Their contribution to dough strength is balanced by the smaller gliadin proteins. Our knowledge of composition–function relationships permits the prediction of dough quality. The bran and germ tissues contain a further range of proteins. The important attributes of grain hardness and milling quality are explained by variations in protein composition, especially for the puroindolines. Specific amino acid sequences of wheat proteins have been shown to be responsible for wheat-related health issues, including celiac disease. Proteomic studies of the wheat proteins are bringing new insights into their composition and functional properties.
Keyword Dough
Milling
Baking
Nutrition
Allergy
Proteomics
Gluten
Gliadin
Glutenin
Prolamin
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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Created: Tue, 24 Jul 2012, 15:59:33 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation