Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry; Yves Popineau; Domenico Lafiandra; Peter Belton

doi:10.1016/S0924-2244(01)00035-8

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry, Yves Popineau, Domenico Lafiandra, Peter Belton

School of Chemistry

Research output: Contribution to journal › Article › peer-review

219 Citations (Scopus)

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Abstract

Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users

Original language	English
Pages (from-to)	433-441
Number of pages	9
Journal	Trends in Food Science & Technology
Volume	11
Issue number	12
DOIs	https://doi.org/10.1016/S0924-2244(01)00035-8
Publication status	Published - 2000

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abstract = "Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users",

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AB - Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users

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