Wheat gluten protein and its impacts on wheat processing quality

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.

• Publication year

  2019

• Venue

  Frontiers of Agricultural Science and Engineering

• Publication date

  2019-07-26

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.15302/J-FASE-2019267
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

  2019cited by this paper
• New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Triticum dicoccoides)

  2018cited by this paper
• Wheat grain protein accumulation and polymerization mechanisms driven by nitrogen fertilization.

  2018cited by this paper
• Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure.

  2018cited by this paper
• Genome mapping of seed-borne allergens and immunoresponsive proteins in wheat

  2018cited by this paper
• Wheat avenin-like protein and its significant Fusarium Head Blight resistant functions

  2018cited by this paper
• Wheat functional genomics in the era of next generation sequencing: An update

  2017cited by this paper
• Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality

  2017cited by this paper
• Development and validation of KASP assays for genes underpinning key economic traits in bread wheat

  2016cited by this paper
• Improving wheat to remove coeliac epitopes but retain functionality

  2016cited by this paper
• Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat

  2016cited by this paper
• Molecular characterization and marker development for hexaploid wheat-specific HMW glutenin subunit 1By18 gene

  2015cited by this paper
• Correction: Molecular Mechanisms of HMW Glutenin Subunits from 1Sl Genome of Aegilops longissima Positively Affecting Wheat Breadmaking Quality

  2013cited by this paper
• High frequency of abnormal high molecular weight glutenin alleles in Chinese wheat landraces of the Yangtze-River region

  2011cited by this paper
• Gene networks in the synthesis and deposition of protein polymers during grain development of wheat

  2011cited by this paper
• A RT I C L E I N FO

  2009cited by this paper
• A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding

  2009cited by this paper
• Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

  2009cited by this paper
• Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

  2008cited by this paper
• A Novel Chimeric Low-Molecular-Weight Glutenin Subunit Gene From the Wild Relatives of Wheat Aegilops kotschyi and Ae. juvenalis: Evolution at the Glu-3 Loci

  2008cited by this paper
• Association Between % SDS-Unextractable Polymeric Protein (%UPP) and End-Use Quality in Chinese Bread Wheat Cultivars.

  2008cited by this paper
• Characterizing HMW-GS alleles of decaploid Agropyron elongatum in relation to evolution and wheat breeding

  2007cited by this paper
• Evolutionary origin of the segmental duplication encompassing the wheat GLU-B1 locus encoding the overexpressed Bx7 (Bx7OE) high molecular weight glutenin subunit

  2007cited by this paper
• Cloning and characterization of a novel low molecular weight glutenin subunit gene at the Glu-A3 locus from wild emmer wheat (Triticum turgidum L. var. dicoccoides)

  2007cited by this paper
• Chemistry of gluten proteins.

  2007cited by this paper
• Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough

  2006cited by this paper
• Characterization of the HMW glutenin subunits from Aegilops searsii and identification of a novel variant HMW glutenin subunit

  2006cited by this paper
• Single nucleotide polymorphism, genetic mapping, and expression of genes coding for the DOF wheat prolamin-box binding factor

  2006cited by this paper
• Characterization of three low-molecular-weight Glu-D3 subunit genes in common wheat

  2006cited by this paper
• Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.

  2005cited by this paper
• Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions

  2005cited by this paper
• Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

  2005influential reference
• Mapping of gluten T-cell epitopes in the bread wheat ancestors: implications for celiac disease.

  2005cited by this paper
• The Ethiopian cereal tef in celiac disease.

  2005cited by this paper
• Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs

  2004cited by this paper
• Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality

  2004cited by this paper
• Molecular characterization of HMW glutenin subunit allele 1Bx14: further insights into the evolution of Glu-B1-1 alleles in wheat and related species

  2004cited by this paper
• Proteomic analysis of the effect of heat stress on hexaploid wheat grain: Characterization of heat‐responsive proteins from non‐prolamins fraction

  2004cited by this paper
• Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

  2003cited by this paper
• Multiplex-PCR typing of high molecular weight glutenin alleles in wheat

  2003cited by this paper
• Analysis of HMW glutenin subunits and their coding sequences in two diploid Aegilops species

  2003cited by this paper
• Development of genetically modified wheat to assess its dough functional properties

  2003cited by this paper
• Separation of Water-Soluble Proteins from Cereals by High-Performance Capillary Electrophoresis (HPCE)

  2003cited by this paper
• Purification and Analysis of Wheat Grain Polyphenol Oxidase (PPO) Protein

  2003cited by this paper
• Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties

  2003cited by this paper
• Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

  2003cited by this paper
• Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis

  2003cited by this paper
• Estimation and utilisation of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs

  2002cited by this paper
• Cereal seed storage proteins: structures, properties and role in grain utilization.

  2002cited by this paper
• Identification of chromosome arms influencing expression of the HMW glutenins in wheat

  2002cited by this paper
• Gluten protein functionality in wheat flour processing: a review

  2001cited by this paper
• Tyrosine cross-links: molecular basis of gluten structure and function.

  2001cited by this paper
• Grain proteins as markers of genetic traits in wheat

  2001influential reference
• Application of Polymer Science to Properties of Gluten

  2001cited by this paper
• Genetic evaluation of gliadin and glutenin subunits and their correlations to rheological properties in bread wheat.

  2000cited by this paper
• Expression and characterisation of a highly repetitive peptide derived from a wheat seed storage protein.

  2000cited by this paper
• Accumulation and changes in molecular size distribution of polymeric proteins in developing grains of hexaploid wheats : role of the desiccation phase

  1999cited by this paper
• Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions

  1999cited by this paper
• Mini Review: On the Elasticity of Wheat Gluten

  1999cited by this paper
• Sulphur Assimilation and Effects on Yield and Quality of Wheat

  1999cited by this paper
• Redefining reductive sulfate assimilation in higher plants: a role for APS reductase, a new member of the thioredoxin superfamily?

  1998cited by this paper
• Characterization of a low-molecular-weight glutenin subunit gene from bread wheat and the corresponding protein that represents a major subunit of the glutenin polymer.

  1998cited by this paper
• Catalogue of gene symbols for wheat

  1998cited by this paper
• Glutaredoxin function for the carboxyl-terminal domain of the plant-type 5'-adenylylsulfate reductase.

  1998cited by this paper
• Intercultivar Variation in the Quantity of Monomeric Proteins, Soluble and Insoluble Glutenin, and Residue Protein in Wheat Flour and Relationships to Breadmaking Quality

  1998cited by this paper
• Disulphide Bonds in Wheat Gluten Proteins

  1997cited by this paper
• Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

  1997cited by this paper
• Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC

  1997cited by this paper
• Biotechnology of Wheat Quality

  1997cited by this paper
• Sulfhydryl-disulfide changes in proteins of developing wheat grain

  1997cited by this paper
• Sulfate reduction in higher plants: molecular evidence for a novel 5'-adenylylsulfate reductase.

  1996cited by this paper
• Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

  1996cited by this paper
• Functional Properties of Wheat Glutenin

  1996cited by this paper
• Accumulation of protein subunits and their polymers in developing grains of hexaploid wheats

  1996cited by this paper
• Giant proteins with flour power

  1996cited by this paper
• Determination of Protein-Glutathione Mixed Disulfides in Wheat Flour

  1995cited by this paper
• Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties

  1994cited by this paper
• Functionality-Composition relationships of wheat flour as a result of variation in sulfur availability

  1993cited by this paper
• New Data Supporting High Mr Glutenin Subunit 5 as the Determinant of Quality Differences among the Pairs 5 + 10 vs. 2 + 12

  1993cited by this paper
• Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

  1993cited by this paper
• Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins

  1993cited by this paper
• High molecular weight subunits of wheat glutenin

  1992cited by this paper
• Changes in expression of seed storage protein genes effected by chromosome 1D of wheat

  1991cited by this paper
• A qualitative fluorescence-based assay for tyrosyl radical scavenging activity: ovothiol A is an efficient scavenger.

  1989cited by this paper
• Wheat and Wheat Quality in Australia

  1989cited by this paper
• Quality-related endosperm proteins in sulfur-deficient and normal wheat grain

  1987cited by this paper
• Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality

  1987cited by this paper
• Effects of Sulfur Deficiency on the Synthesis and Accumulation of Proteins in the Developing Wheat Seed

  1987cited by this paper
• The Beta-Turn conformation in wheat gluten proteins: relationship to gluten elasticity.

  1985cited by this paper
• Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat

  1984cited by this paper
• Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality.

  1983cited by this paper
• Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for high-molecular-weight subunits of glutenin in hexaploid wheat

  1983influential reference
• Alteration to grain, flour and dough quality in three wheat types with variation in soil sulfur supply

  1983cited by this paper
• Sulfur and nitrogen fertilizer effects on wheat. I. Concentrations of sulfur and nitrogen and the nitrogen to sulfur ratio in grain, in relation to the yield response

  1981cited by this paper
• Correlations between the inheritance of certain high‐molecular weight subunits of glutenin and bread‐making quality in progenies of six crosses of bread wheat

  1981cited by this paper
• Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality

  1981cited by this paper
• The proteins of wheat.

  1980cited by this paper
• Rheological activity of peptides, simple disulphides and simple thiols in wheaten dough

  1969cited by this paper
• The reaction of glutathione with serum albumin, gluten and flour proteins.

  1963cited by this paper

• Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content

  2026cites this paper
• Near- and Mid-Infrared Spectroscopy for the Rapid and Non-Destructive Analysis of Wheat Flour and Wheat-Based Products: A Review.

  2026cites this paper
• Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.

  2026cites this paper
• High variation in the gluten composition and grain protein content among synthetic wheat lines

  2025cites this paper
• Integrated multi-omics analysis reveals the role of nitrogen application in seed storage protein metabolism and improvement of inferior grains in smooth bromegrass

  2025cites this paper
• The Rht12 mutation affects the seed storage protein composition in winter wheat cv. ‘Maris Huntsman’

  2025cites this paper
• Molecular insights into drought tolerance in wheat through in-silico genome-wide analysis of DREB1 transcription factor and peroxidase interactions

  2025cites this paper
• High-quality bonds: serine acetyltransferase 2 gene revealed by GWAS is associated with grain protein content in spring durum wheat

  2025cites this paper
• Integrative physicochemical and metabolic profiling of grain components related to nutritional quality in Yunnan hulled wheat and common wheat

  2025cites this paper
• The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)

  2025cites this paper
• Recent Advances in Heat-Induced Wheat Protein Modifications

  2025cites this paper
• Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

  2025cites this paper
• Concentration-Dependent Functional Impact of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenins on Dough Rheology and Instant Noodle Quality in Distinct Wheat Varieties

  2025cites this paper
• The effect of drought stress and elevated CO2 on the protein, fructan, and short-chain carbohydrate composition of different wheat varieties

  2025cites this paper
• Integrating cryoprotectants with supercooling storage: A synergistic strategy to preserve dough quality and sensory attributes

  2025cites this paper
• Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill

  2024cites this paper
• Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling.

  2024cites this paper
• Influence of Genotype, Environment, and Crop Management on the Yield and Bread-Making Quality in Spring Wheat Cultivars

  2024cites this paper
• Nutritional qualities of cookies made from wheat/cashew nut composite flour

  2024cites this paper
• Bread deterioration and a way to use healthful methods

  2024cites this paper
• Nutritional Characteristics and Physicochemical Properties of Ancient Wheat Species for Food Applications

  2024cites this paper
• Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

  2024cites this paper
• The Quality of Winter Wheat Grain by Different Sowing Strategies and Nitrogen Fertilizer Rates: A Case Study in Northeastern Poland

  2024cites this paper
• The Impacts of Nitrogen Accumulation, Translocation, and Photosynthesis on Simultaneous Improvements in the Grain Yield and Gluten Quality of Dryland Wheat

  2023cites this paper
• Analytical and functional approaches to assess the immunogenicity of gluten proteins

  2023cites this paper
• Empirical and Theoretical Bases of Good Steamed Bread Production

  2023cites this paper
• The growing factors impact the productivity of new soft winter wheat varieties

  2023cites this paper
• Fabrication and characterization of wheat-gluten/hematite nanocomposite film with antibacterial and antioxidant properties for biological applications

  2023cites this paper
• Study on electrospinning of wheat gluten: A review.

  2023cites this paper
• Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives.

  2023cites this paper
• Degree of Hydrolysis Regulated by Enzyme Mediation of Wheat Gluten Fibrillation: Structural Characterization and Analysis of the Mechanism of Action

  2023cites this paper
• Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing

  2023cites this paper
• Test conditions of texture profile analysis for frozen dough

  2023cites this paper
• Assessment of intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on omega, gamma and alpha-gliadin profiles

  2023cites this paper
• Properties of wheat gluten based wood adhesives enhanced by transglutaminase and epichlorohydrin

  2023cites this paper
• Development of novel and functional gluten-free cracker formulas by using diverse cereal, pseudo-cereal and legume flours

  2023cites this paper
• Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat (Triticum aestivum L.) landraces and commercial cultivars

  2022cites this paper
• Disintegration with considerable changes in form: cutting/dicing, crushing and grinding, shredding, sheeting, and pulping

  2022cites this paper
• Transcriptome Analysis Reveals Potential Mechanism in Storage Protein Trafficking within Developing Grains of Common Wheat

  2022cites this paper
• Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

  2022cites this paper
• Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

  2022cites this paper
• Production and Quality Evaluation of Cake from Wheat and Red Banana Flour Blends

  2022cites this paper
• Premature Termination Codon of 1Dy12 Gene Improves Cookie Quality in Ningmai9 Wheat

  2022cites this paper
• Development of a wheat material with improved bread-making quality by overexpressing HMW-GS 1Sx2.3* from Aegilops longissima

  2022cites this paper
• Simultaneously genetic selection of wheat yield and grain protein quality in rice–wheat and soybean–wheat cropping systems through critical nitrogen efficiency-related traits

  2022cites this paper
• Effects of vitamin C on the structural and functional characteristics of wheat gluten

  2022cites this paper
• Wheat Quality Formation and Its Regulatory Mechanism

  2022cites this paper
• Dissection of the Genetic Architecture for Quantities of Gliadins Fractions in Wheat (Triticum aestivum L.)

  2022cites this paper
• The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

  2021cites this paper
• The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

  2021cites this paper
• Functions and Composition Variations of Wheat Glutenin Proteins in Steamed Bread and Noodles

  2021cites this paper
• Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

  2021cites this paper
• An environment-friendly wood adhesive using modified wheat gluten by isophorone diisocyanate

  2021cites this paper
• Evaluation of soft winter wheat for soft-hard dough biscuit quality

  2021cites this paper
• Relationship between allelic variation at the Glu-3 loci and qualitative traits in bread wheat

  2021cites this paper
• Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

  2021cites this paper
• Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat

  2021cites this paper
• Influence of adding rice bran on physio-chemical and sensory properties of bread

  2021cites this paper
• Nutritional content and organoleptic properties of bread made from modified cornflour

  2021cites this paper
• Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes

  2020cites this paper
• GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs

  2020cites this paper
• Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat

  2020cites this paper
• High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality

  2020cites this paper
• Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line.

  2020cites this paper
• Genetic dissection of wheat nitrogen use efficiency related traits

  2019cites this paper
• Ekmeklik Buğday Genotiplerinde Farklı Protein Oranlarının Diğer Kalite Parametreleri Üzerine Etkisi

  year unknowncites this paper
• Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

  year unknowncites this paper