Structure of Wheat High Molecular Weight Glutenin Subunits and Their Role in Determining Processing Properties
- VernacularTitle:小麦高分子量麦谷蛋白亚基序列及其结构与加工品质的关系
- Author:
Jin-Rui ZHANG
;
Yong LIU
;
Gang LIN
;
Guang-Yuan HE
;
- Publication Type:Journal Article
- Keywords:
Wheat HMW-GS Processing Property
- From:
China Biotechnology
2006;0(08):-
- CountryChina
- Language:Chinese
-
Abstract:
The high molecular weight glutenin subunits (HMW-GS) are the main components of storage proteins of wheat,and play a critical role in determining the visco-elastic properties of gluten. There are both quantitative and qualitative effects of HMW-GS on the processing properties of wheat. Current knowledge of the molecular structures,compositions and properties of the gluten proteins of wheat is summarized in details,and the role of the HMW-GS in determining the quality of the grain for breadmaking and how their amount and composition can be manipulated leading to changes in dough mixing properties is also discussed systematically.
