The Classification and Characteristic of Proteins in Wheat

Abstract

Wheat is the most important foodstuff in the world. The proteins in wheat were classified into solubility groups and insolubility. Moreover, the proteins of wheat were divided into four groups, which are glutenin, gliadins, globulins and albumins. The work was according these four characteristic of proteins in wheat to review. This work may provide a useful tool for researching proteins in wheat in the future.