Biotechnology of wheat quality

A - Papers appearing in refereed journals

Shewry, P. R., Tatham, A. S. and Lazzeri, P. A. 1997. Biotechnology of wheat quality. Journal of the Science of Food and Agriculture. 73 (4), pp. 397-406.

AuthorsShewry, P. R., Tatham, A. S. and Lazzeri, P. A.

Wheat gluten proteins are largely responsible for the viscoelastic properties that allow doughs to be processed into bread and various other food products including cakes, biscuits (cookies), pasta and noodles. Detailed biochemical and biophysical studies are revealing details of the molecular structures and interactions of the individual gluten proteins, and their roles in determining the functional properties of gluten. In particular, one group of gluten proteins, the high molecular weight (HMW) subunits of glutenin, have been studied in detail because of their role in determining the strength (elasticity) of doughs. The development of robust transformation systems for bread wheat is now allowing the role of the HMW subunits to be explored experimentally, by manipulating their amount and composition in transgenic plants. Such studies should lead to improvement of the processing properties of wheat for traditional end uses and the development of novel end uses in food processing or as raw material for other industries.

KeywordsAgriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
Year of Publication1997
JournalJournal of the Science of Food and Agriculture
Journal citation73 (4), pp. 397-406
Open accessPublished as non-open access
Funder project or code213
Project: 011518

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