Wheat glutenin polymers 1. structure, assembly and properties

Shewry, Peter R.; Lafiandra, Domenico

doi:10.1016/j.jcs.2022.103486

Cited by 5 publications

(3 citation statements)

References 58 publications

(3 reference statements)

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“…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

Schuster

Scherf

2022

Cereal Chem

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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.

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“…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%

Wheat grain proteins: Past, present, and future

Shewry

2022

Cereal Chem

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Wheat glutenin polymers 1. structure, assembly and properties

Cited by 5 publications

References 58 publications

Comprehensive study on gluten composition and baking quality of winter wheat

Wheat grain proteins: Past, present, and future

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