Wheat GlutenPeter R. Shewry, Arthur S. Tatham, Royal Society of Chemistry (Great Britain) Royal Society of Chemistry, 2000 - 548 pages Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences. |
Table des matières
An Overview | 3 |
Improved Quality IRS Wheats via Genetics and Breeding | 11 |
Characterisation of a LMW2 Type Durum Wheat Cultivar with Poor Technological Properties | 16 |
Effect of the Glu3 Allelic Variation on Bread Wheat Gluten Strength | 20 |
Relationship between Breadmaking Quality and Seed Storage Protein Composition of Japanese Commercial Hexaploid Wheats Triticum aestivum L | 25 |
Isogenic Bread Wheat Lines Differing in Number and Type of High Mr Glutenin Subunits | 29 |
Quantitative Analyses of Storage Proteins of an Old Hungarian Wheat Population using the SEHPLC Method | 34 |
Is the Role of High Molecular Weight Glutenin Subunits HMWGS Decisive in Determination of Baking Quality of Wheat? | 38 |
Mechanism of the Ascorbic Acid Improver Effect on Baking | 277 |
Degradation of Wheat and Rye Storage Proteins by Rye Proteolytic Enzymes | 283 |
Characterisation and Partial Purification of a Gluten Hydrolyzing Proteinase from Bug Eurygaster spp Damaged Wheat | 287 |
Effects of Transglutaminase Enzyme on Gluten Hydrolyzing Proteinase from Bug AMINASE ENZYME ON GLUTEN PROTEINS FROM SOUND ... | 291 |
Extracelluar Fungal Proteinases Target Specific Cereal Proteins | 296 |
Influence on Mechanical Properties and Protein Solubility | 300 |
A Rapid Spectrophotometric Method for Measuring Insoluble Glutenin Content of Flour and Semolina for Wheat Quality Screening | 307 |
Prediction of Wheat Protein and HMWGlutenin Contents by Near Infrared NIR Spectroscopy | 313 |
Low Molecular Weight Glutenin Subunit Compositon and Genetic Distances of South African Wheat Cultivars | 43 |
A New LMWGS Nomenclature for South African Wheat Cultivars | 47 |
Introduction of the DGenome Related Highand LowMr Glutenin Subunits into Durum Wheat and Their Effect on Technological Properties | 51 |
Effects of HMW Glutenin Subunits on Some Quality Parameters of Portuguese Landraces of Triticum Aestivum ssp Vulgare | 55 |
Genetic Analysis of Dough Strength using Doubled Haploid Lines | 61 |
Relationship Between Allelic Variation of GLU1 GLU3 and GLI1 Prolamin Loci and Baking Quality in Doubled Haploid Wheat Populations | 66 |
Improvement of Wheat Processing Quality by Genetic Engineering | 73 |
Expression of HMW Glutenin Subunits in Field Grown Transgenic Wheat | 77 |
Prolamin Aggregation and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx HMW Glutenin Subunit Transgenes | 80 |
Modification of Storage Protein Composition in Transgenic Bread Wheat | 84 |
Transformation of Commercial Wheat Varieties with High Molecular Weight Glutenin Subunit Genes | 88 |
Modification of the LMW Glutenin Subunit Composition of Durum Wheat by MicroprojectileMediated Transformation | 93 |
Genetic Modification of the Trafficking and Deposition of Seed Storage Proteins to alter Dough Functional Properties | 97 |
Production of Trangenic Bread Wheat Lines OverExpressing A LMW Glutenin Subunit | 101 |
PCR Amplification and DNA Sequencing of High Molecular Weight Glutenin Subunits 43 and 44 from Triticum Tauschii Accession TA2450 | 105 |
Characterizations of Low Molecular Weight Glutenin Subunit Genes in a Japanese Soft Wheat Cultivar Norin 61 | 109 |
Characterization of the LMWGS Gene Family in Durum Wheat | 113 |
WheatGrain Proteomics The Full Compliment of Proteins in Developing and Mature Grain | 117 |
An Overview | 125 |
A Small Scale Wheat Protein Fractionation Method Using Dumas and Kjeldahl Analysis | 132 |
Analysis of Gluten Proteins in Grain and Flour Blends by RPHPLC | 136 |
Reliable Estimates of Gliadin Total and Unextractable Glutenin Polymers and Total Protein Content From Single SEHPLC Analysis of Total Wheat Fl... | 140 |
Use of a OneLine Fluorescence Detection to Characterize Glutenin Fraction in the Separation TechniquesSEHPLC AND RPHPLC | 144 |
Extractability and Size Distribution Studies on Wheat Proteins using FlowField Flow Fractionation | 149 |
A Study Based on Extractability and SDSPAGE | 154 |
Reactivity of AntiPeptide Antibodies with Prolamins from Different Cereals | 158 |
Purification of YType HMWGS | 162 |
Biochemical Analysis of Alcohol Soluble Polymeric Glutenins DSubunits and Omega Gliadins from Wheat cv Chinese Spring | 166 |
Isolation and Characterization of the HMW Glutenin Subunits 17 and 18 and D Glutenin Subunits from Wheat Isogenic Line L8831 | 171 |
Verification of the cDNA Deduced Sequences of Glutenin Subunits by MaldiMS | 175 |
Development of a Novel Cloning Strategy to Investigate the Repetitive Domain of HMW Glutenin Subunits | 179 |
Molecular Structures and Interactions of Repetitive Peptides based on HMW Subunit IDx5 | 183 |
Characterisation and Chromosomal Localisation of CType LMWGS | 188 |
Characterization of a Monoclonal Antibody that Recognizes a Specific Group of LMW Subunits of Gultenin | 192 |
Temperature Induced Changes in Prolamin Conformation | 196 |
Characterisation of Gliadins from Different Wheat Species | 200 |
Identification of Wheat Varieties using MatrixAssisted Laser DesorptionIonization TimeOf Flight Mass Spectrometry | 204 |
Quantitative Determination and Localisation of Thiol Groups in Wheat Flour | 211 |
Gluten Disulphide Reduction using DTT AND TCEP | 215 |
Model Studies on the Reaction Parameters Governing the Formation of Disulphide Bonds in LMWType Peptides by Disulphide Isomerase DSI | 219 |
Oxidation of High and Low Molecular Weight Glutenin Subunits Isolated from Wheat | 223 |
Influence of the Redox Status of Gluten Protein SH Grops on HeatInduced Changes in Gluten Properties | 227 |
Effects of Oxidoreductase Enzymes on Gluten Rheology | 231 |
its Effect on Gluten and Flour Functionality | 235 |
Effect of Reduced and Oxidised Glutathione and LAscorbic Acid on Rheological Properties of Gluten | 239 |
Effects on Molecular Weight of Glutenin Polymers as Determined by Flow FFF and MALLS | 244 |
Bacterial Expression In Vitro Polymerisation and Polymer Tests in a Model Dough System | 249 |
In Vitro Polymerisation of Sulphittreated Gluten Proteins in Relation with Thiol Oxidation | 254 |
Effects on Dough Quality | 258 |
Effects of Two Physiological Redox Systems on Wheat Proteins | 262 |
Involvement of Redox Reactions in the Functional Changes that occur in Wheat Grain during PostHarvest Storage | 267 |
Study of the Effect of Datem | 273 |
Laboratory Mill for SmallScale Testing | 317 |
Scale Down Possibilities in Development of Dough Testing Methods | 321 |
Quality Test of Wheat Using a New SmallScale ZArm Mixer | 326 |
Effects of Protein Quality and Protein Content on the Characteristics of Hearth Bread | 331 |
Relationships of some Functional Properties of Gluten and Baking Quality | 335 |
Thermal Properties of Gluten and Gluten Fractions of Two Soft Wheat Varieties | 340 |
Use of Reconstitution Techniques to Study the Functionality of Gluten Proteins on Durum Wheat Pasta Quality | 347 |
Thermal Properties and Protein Aggregation of Native and Processed Wheat Gluten and its Gliadin and Glutenin Enriched Fractions | 352 |
Improvment of Mechanical Properties by Chemical and Physical Treatments | 356 |
Do High Molecular Weight Subunits of Glutenin Form Polar Zippers? | 363 |
What Can NMR Tell You about the Molecular Origins of Gluten Viscoelasticity? | 368 |
the Basic Rheology of Gluten | 372 |
Rheology of Glutenin Polymers from NearIsogenic Wheat Lines | 376 |
Fundamental Rheology of Yeasted Doughs | 380 |
its Effect on Dough Rheology and Function | 383 |
Rheology as the Arbiter | 387 |
The Hysteretic Behaviour of WheatFlour Dough During Mixing | 391 |
Quantity or Quality? Addressing the Protein Paradox of Flour Functionality | 396 |
Effect of Protein Fractions on Gluten Rheology | 400 |
Effects of HMW and LMW Glutenin Subunit Genotypes on Rheological Properties in Japanese Soft Wheat | 404 |
Mixing of Wheat Flour Dough as a Function of the Physicochemical Properties of the SDSGel Proteins | 408 |
Effects of Adding Gluten Fractions on Flour Functionality | 413 |
Methods for Incorporating Added Glutenin Subunits into the Gluten Matrix for Extension and Baking Tests | 417 |
Effect of Intercultivar Variation in Proportions of Protein Fractions from Wheat on their Mixing Behaviour | 421 |
Evidence for Varying Interaction of Gliadin and Glutenin Proteins as an Explanation for Differences in Dough Strength of Different Wheats | 425 |
Rheological and Biochemical Approaches Describing Changes in Molecular Structure of Gluten Protein During Extrusion | 430 |
Evaluation of Wheat Protein Extractability by Rheological Measurements | 435 |
The Assessment of Dough Development During Mixing Using Near Infrared Spectroscopy | 439 |
Measurement of Biaxial Extensional Rheological Properties Using Bubble Inflation and the Stability of Bubble Expansion in Bread Doughs and Glute... | 442 |
The Effect of Dough Development Method on the Molecular Size Distribution of Aggregated Glutenin Proteins | 447 |
How Rheological Properties Change During Frozen Storage | 451 |
Analysis by Dynamic Assay and Creep and Recovery Test of Glutens from NearIsogenic and Trasgenic Lines Differing in their High Molecular Weig... | 454 |
Significance of High and Low Molecular Weight Glutenin Subunits for Dough Extensibility | 460 |
An Insight | 464 |
Analysis of the Gluten Proteins in Developing Spring Wheat | 471 |
SDSUnextractable Glutenin Polymer Formation in Wheat Kernels | 475 |
Environmental Effects on Wheat Protein | 480 |
Effects of Genotype NFertilisation and Temperature during Grain Filling on Baking Quality of Hearth Bread | 484 |
Interactions between Fertilizer Temperature and Drought in Determining Flour Composition and Quality for Bread Wheat | 488 |
Influence of Environment and Protein Composition on Durum Wheat Technological Quality | 492 |
Interactions of Starch with Glutens having different Glutenin Subunits | 499 |
Influence of Wheat Polysaccharides on the Rheological Properties of Gluten and Doughs | 503 |
Effect of Water Unextractable Solids WUS on Gluten Formation and Properties Mechanistic Considerations | 507 |
The Impact of WaterSoluble Pentosans on Dough Properties | 512 |
Isolation of a Novel Surface Active Mr50k Wheat Protein | 519 |
Starch Associated Proteins and Wheat Endosperm Texture | 521 |
Insect and Fungal Enzyme Inhibitors in Study of Variability Evolution and Resistance of Wheat and other Triticeae Dum Cereals | 526 |
Production of Hexaploid and Tetraploid Waxy Lines | 531 |
Oat Globulins in Reversed SDSPAGE | 535 |
Structural Relationships with Tryptophanins Aveindolines from Oat Avena Sativa | 538 |
| 545 | |
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Expressions et termes fréquents
A.S. Tatham allelic amino acid amount analysis baking bands bread wheat breadmaking Cereal Chem Cereal Sci chromosome components composition correlation cultivars cysteine cysteine residues DATEM decreased determined disulphide bonds dough dough development dough strength durum wheat effect elastic endosperm enzyme extension Figure flour flour protein Food genes Genet genotypes gliadin gluten proteins glutenin polymers grain GSSG HMW glutenin subunits HMW subunits HMW-GS increase insoluble Lafiandra LMW-GS loci MacRitchie Masci MATERIALS AND METHODS METHODS 2.1 Mixograph molecular weight N-terminal Norin obtained oxidation P.R. Shewry parameters peak pentosans peptide Plant polymeric proteins prolamins propan-1-ol protein content protein fractions ratio redox Research RESULTS AND DISCUSSION rheological rheological properties RP-HPLC samples SDS-insoluble SDS-PAGE SE-HPLC sequences showed soluble Sorraia starch storage proteins structure Table temperature tests thiol transgenic viscoelastic viscosity w-gliadins wheat cultivars wheat flour wheat gluten wheat lines wheat proteins wheat varieties