Biochemical and Functional Properties of Wheat Gliadins: A Review

Abstract

Gliadins account for 40-50% of the total storage proteins of wheat and are classified into four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β-, and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds, although α-gliadins with odd numbers of cysteine residues have also been reported. Gliadins are generally regarded to possess globular protein structure, though recent studies report that the α/β-gliadins have compact globular structures and γ- and ω-gliadins have extended rod-like structures. Newer techniques such as Mass Spectrometry with the development of matrix-assisted laser desorption/ionization (MALDI) in combination with time-of-flight mass spectrometry (TOFMS) have been employed to determine the molecular weight of purified ω- gliadins and to carry out the direct analysis of bread and durum wheat gliadins. Few gliadin alleles and components, such as Gli-B1b, Gli-B2c and Gli-A2b in bread wheat cultivars, γ-45 in pasta, γ-gliadins in cookies, lower gliadin content for chapatti and alteration in Gli 2 loci in tortillas have been reported to improve the product quality, respectively. Further studies are needed in order to elucidate the precise role of gliadin subgroups in dough strength and product quality.

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

“…Uthayakumaran et al (2002) reported that HMW-GS pair 5 þ 10 makes a bigger contribution to dough properties when compared to HMW-GS pair 17 þ 18 and HMW-GS 1 makes the smallest contribution. Previous studies have suggested that gliadins may play an important role in determining the functional property of wheat flour (Barak, Mudgil, & Khatkar, 2012). The influence of gliadins on the bread quality has been debatable for decades.…”

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten

“…Wheat is the most important cereal crop in the world due to its widespread cultivation and extensive utilization for baked products [1]. The unusual properties of the wheat are ascribed to the presence of gluten forming storage proteins of the endosperm which are further composed of two fractions -the alcohol soluble gliadins and the alcohol insoluble glutenins [2][3][4][5].…”

Enhanced biocompatibility and osteogenic potential of mesoporous magnesium silicate/polycaprolactone/wheat protein composite scaffolds

“…12,13 Wheat protein (WP) is one of the most promising polymer materials, and is relatively abundant in various amino acids (eg, glycine, serine, and proline) that are similar to those in collagen proteins in natural bone. [14][15][16] Kim and Kim 17 used WP for surface modification to increase the hydrophilicity of the polymer. Owing to its abundant nutrients and chemical properties, WP is a good candidate material for use in bone tissue engineering.…”