Wheat glutenin polymers 1. structure, assembly and properties

Shewry, Peter R.; Lafiandra, D.

doi:10.1016/j.jcs.2022.103486

Cited by 23 publications

(5 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to the inherent differences in protein content and baking quality, this selection may have produced a correlation that is lost in our much larger sample set with 82 samples, of which 50 represent class A. Further, our understanding of wheat glutenin polymers and their interactions remains incomplete (Shewry & Lafiandra, 2022) and requires more fundamental investigations to fully comprehend how gluten proteins determine baking quality. Our study highlights the need to go back to the drawing board and re‐think some of the established concepts.…”

Section: Discussionmentioning

confidence: 99%

Comprehensive study on gluten composition and baking quality of winter wheat

2022

View full text Add to dashboard Cite

Background and Objectives: Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on rheological and baking quality parameters. Findings: Protein composition, starch gelatinization behavior, as well as rheological (microfarinograph, gluten aggregation, extensibility), and baking parameters were determined. The correlation matrix showed no significant correlations between gluten composition and loaf volume. Parameters of the gluten aggregation test allowed a prediction of gluten, gliadin, and glutenin content with an absolute root mean square error of cross validation of 7.5, 6.0, and 3.2 mg/g, respectively, using partial least squares regression. Starch gelatinization temperature had an effect on gluten aggregation. Conclusions:The gluten aggregation test was suitable to predict gluten, gliadin, and glutenin content. The lack of correlations between protein composition and loaf volume indicates that baking quality is the result of a complex combination of different parameters. Significance and Novelty: Our study is the first to comprehensively analyze 82 wheat flours, especially in terms of gluten composition. We show that flour blends can reach excellent baking quality even if quality indicators like crude protein or extensibility are comparatively low.

show abstract

Section: Discussionmentioning

confidence: 99%

Comprehensive study on gluten composition and baking quality of winter wheat

2022

View full text Add to dashboard Cite

show abstract

“…These SSPs include a large portion of gluten proteins, such as high-molecular-weight glutenin subunit (HMW-GS), low-molecular-weight glutenin subunit (LMW-GS), gliadins, puroindolines and avenin-like proteins (ALPs) 23 . The expression of these SSP-encoding genes are dramatically up-regulated from 12 to 20 days after pollination (DAP) and peak at the middle and late stages of endosperm development (20~30 DAP) 24 – 26 . In addition, these SSPs are accumulated in different seed regions: HMW-GS and γ-gliadin are primarily deposited in the central endosperm cells, while the S-rich prolamins (LMW-GS, α-gliadin and ALPs) are abundant in the sub-aleurone layer and the adjacent cells 27 – 29 .…”

Section: Background and Summarymentioning

confidence: 99%

A multi-omic resource of wheat seed tissues for nutrient deposition and improvement for human health

et al. 2023

View full text Add to dashboard Cite

As a globally important staple crop, wheat seeds provide us with nutrients and proteins. The trend of healthy dietary has become popular recently, emphasizing the consumption of whole-grain wheat products and the dietary benefits. However, the dynamic changes in nutritional profiles of different wheat seed regions (i.e., the embryo, endosperm and outer layers) during developmental stages and the molecular regulation have not been well studied. Here, we provide this multi-omic resource of wheat seeds and describe the generation, technical assessment and preliminary analyses. This resource includes a time-series RNA-seq dataset of the embryo, endosperm and outer layers of wheat seeds and their corresponding metabolomic dataset, covering the middle and late stages of seed development. Our RNA-seq experiments profile the expression of 63,708 genes, while the metabolomic data includes the abundance of 984 metabolites. We believe that this was the first reported transcriptome and metabolome dataset of wheat seeds that helps understand the molecular regulation of the deposition of beneficial nutrients and hence improvements for nutritional and processing quality traits.

show abstract

“…The glutenin polymers are stabilized by covalent interchain disulfide bonds, some of which have been identified by mass spectrometry (see, e.g., Schmid et al, 2017 ). The glutenin polymers vary in molecular mass from oligomers of mass 100,000 to 150,000 to polymers with masses up to at least 1–2 million with the HMW‐GS being concentrated in high molecular mass polymers (Shewry & Lafiandra, 2022 ). Furthermore, larger “aggregates” also occur which comprise glutenin polymers and gliadins (Morel et al, 2020 ).…”

Section: Gluten Proteins and Processing Qualitymentioning

confidence: 99%

“…Readers are referred to two recent review articles for more detailed accounts of the structure and properties of wheat glutenin polymers (Shewry & Lafiandra, 2022 ; Lafiandra & Shewry, 2022 ). However, the aim here is to highlight some of the outstanding gaps in our knowledge.…”

Section: Gluten Proteins and Processing Qualitymentioning

confidence: 99%