| Autor: |
Mikael Gällstedt, Ramune Kuktaite, Tomás S. Plivelic, Ali Hafeez Malik, Abrar Hussain, William R. Newson, Mikael S. Hedenqvist, Eva Johansson, Faiza Rasheed |
| Rok vydání: |
2013 |
| Předmět: |
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| Zdroj: |
Cereal Chemistry Journal. 90:367-376 |
| ISSN: |
0009-0352 |
| DOI: |
10.1094/cchem-08-12-0105-fi |
| Popis: |
For a number of applications, gluten protein polymer structures are of the highest importance in determining end-use properties. The present article focuses on gluten protein structures in the wheat grain, genotype- and environment-related changes, protein structures in various applications, and their impact on quality. Protein structures in mature wheat grain or flour are strongly related to end-use properties, although influenced by genetic and environment interactions. Nitrogen availability during wheat development and genetically determined plant development rhythm are the most important parameters determining the gluten protein polymer structure, although temperature during plant development interacts with the impact of the mentioned parameters. Glutenin subunits are the main proteins incorporated in the gluten protein polymer in extracted wheat flour. During dough mixing, gliadins are also incorporated through disulfide-sulfhydryl exchange reactions. Gluten protein polymer size and complexi... |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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