Genetics of Wheat Gluten Proteins

Shewry, Peter R.; Halford, Nigel G.; Lafiandra, D.

doi:10.1016/s0065-2660(03)01003-4

Cited by 269 publications

(211 citation statements)

References 163 publications

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“…The gluten network retains fermentation gas, can determine the stability of gas cells during expansion, contributes to soft (sponge) and flexible (elastic) crumb and also influences the characteristic appearance of wheat-based bread and baked products (Van Vliet et al 1992;Wrigley et al 2006). Wheat gluten is formed by prolamins (gliadins) and glutelins (Lásztity 1984;Delcour & Hoseney 2003;Shewry 2003). The average molar mass of gliadins is about 30-80 kg/mol.…”

mentioning

confidence: 99%

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková¹,

Julie²,

Alena³

et al. 2017

Czech J. Food Sci.

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Sluková M., Levková J., Michalcová A., Horáčková Š., Skřivan P. (2017): Effect of the dough mixing process on the quality of wheat and buckwheat proteins. Czech J. Food Sci., 35: 522-531.The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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confidence: 99%

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková¹,

Julie²,

Alena³

et al. 2017

Czech J. Food Sci.

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“…And we analyzed the protein expression of Glu-1Dy10 by Western blot with an anti x-type HMW specific antibody. The 11 transgenic plants (2,6,7,9,15,18,20,22,24,26,28) which were shown abnormal morphologies comparing with 'Dongjin' were removed.…”

Section: Resultsmentioning

confidence: 99%

“…Allelic differences in the HMW-GS composition result in effects on the structures and properties of the glutenin polymers and hence on bread-making quality [22,28].…”

Section: Introductionmentioning

confidence: 99%

Development of Marker-free Transgenic Rice Expressing the Wheat Storage Protein, Glu-1Dy10, for Increasing Quality Processing of Bread and Noodles

Park¹,

Shin²,

Hwang³

et al. 2014

Journal of Life Science

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Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant T0 plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the T1 generation.

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“…Gliadins are classified into structural types: α-, β-, γ-, ω-gliadins according to their electrophoretic mobility in acidic systems (A -PAGE). Unlike glutenins, gliadins are the monomer components, which contribute to the viscosity of the particular dough expansion (Shewry and Halford, 2003;Kučerová, 2004). The glutenins, wheat glutelins, are divided into high molecular weight subunits (HMW-GS) and low molecular weight subunits (LMW-GS).…”

Section: Introductionmentioning

confidence: 99%