Wheat gluten protein and its impacts on wheat processing quality

doi:10.15302/J-FASE-2019267

Front. Agr. Sci. Eng.

2019, Vol. 6

Issue (3) : 279-287 https://doi.org/10.15302/J-FASE-2019267

REVIEW

Wheat gluten protein and its impacts on wheat processing quality

Wujun MA(

), Zitong YU, Maoyun SHE, Yun ZHAO, Shahidul ISLAM

State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth WA 6150, Australia

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Abstract

Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins, which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes. Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions. Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products. Disulfide bonds are formed between cysteine residues, which is the chemical bases for the physical properties of dough. Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein (UPP) and SDS-extractable polymeric protein. The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix. In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.

Keywords wheat gluten consensus motifs disulfide bonds SDS-unextractable polymeric protein glutenins gliadins processing quality storage protein

Corresponding Author(s): Wujun MA

Just Accepted Date: 27 May 2019 Online First Date: 25 June 2019 Issue Date: 26 July 2019

Cite this article:

Wujun MA,Zitong YU,Maoyun SHE, et al. Wheat gluten protein and its impacts on wheat processing quality[J]. Front. Agr. Sci. Eng. , 2019, 6(3): 279-287.

URL:

https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2019267
https://academic.hep.com.cn/fase/EN/Y2019/V6/I3/279

Fig.1 Classification of wheat grain proteins

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Zhonghu HE, Xianchun XIA, Yong ZHANG, Yan ZHANG, Yonggui XIAO, Xinmin CHEN, Simin LI, Yuanfeng HAO, Awais RASHEED, Zhiyong XIN, Qiaosheng ZHUANG, Ennian YANG, Zheru FAN, Jun YAN, Ravi SINGH, Hans-Joachim BRAUN. China-CIMMYT collaboration enhances wheat improvement in China[J]. Front. Agr. Sci. Eng. , 2019, 6(3): 233-239.

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