Mini Review: On the Elasticity of Wheat Gluten

Belton, Peter

doi:10.1006/jcrs.1998.0227

Cited by 534 publications

(349 citation statements)

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“…These observations led to the development of a 'loop and train' model (Belton 1999), which is summarized in figure 6. This proposes that the low hydration state has many protein-protein interactions, via hydrogen bonding of glutamine residues in the β-spiral structures.…”

Section: Hmm Subunit Structure and Gluten Elasticitymentioning

confidence: 99%

The structure and properties of gluten: an elastic protein from wheat grain

Shewry

Halford

Belton

et al. 2002

Phil. Trans. R. Soc. Lond. B

487

336

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The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These proteins are present in HMM polymers that are stabilized by disulphide bonds and are considered to form the 'elastic backbone' of gluten. However, the glutamine-rich repetitive sequences that comprise the central parts of the HMM subunits also form extensive arrays of interchain hydrogen bonds that may contribute to the elastic properties via a 'loop and train' mechanism. Genetic engineering can be used to manipulate the amount and composition of the HMM subunits, leading to either increased dough strength or to more drastic changes in gluten structure and properties.

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Section: Hmm Subunit Structure and Gluten Elasticitymentioning

confidence: 99%

The structure and properties of gluten: an elastic protein from wheat grain

Shewry

Halford

Belton

et al. 2002

Phil. Trans. R. Soc. Lond. B

487

336

View full text Add to dashboard Cite

show abstract

“…In order to explain this behaviour a model, which is now termed the 'loop and train model' has been developed [20]. This model is illustrated in Fig.…”

Section: Subunit Interactions and Gluten Visco-elasticitymentioning

confidence: 99%

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Shewry

Popineau²,

Lafiandra³

et al. 2000

Trends in Food Science & Technology

231

137

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Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users #

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“…However despite extensive studies in order to provide structural and mechanistic basis for the improvement of dough, there is still a crucial need to understand the supramolecular organization of gluten proteins 3 and the link with the viscoelastic properties 16,17 . Viscoelasticity is conventionally associated to disulfide bonds that form junction points between the proteins but several studies have also highlighted the important role played by non-covalent bonds as hydrogen bonds, hydrophobic and electrostatic interactions [18][19][20] . Most previous studies have been performed in water, while those proteins are not water soluble, rendering more complex the rationalization of the experimental results.…”

Section: Introductionmentioning

confidence: 99%