High-molecular-weight subunits of wheat glutenin

A - Papers appearing in refereed journals

Shewry, P. R., Halford, N. G. and Tatham, A. S. 1992. High-molecular-weight subunits of wheat glutenin. Journal of Cereal Science. 15 (2), pp. 105-120. https://doi.org/10.1016/s0733-5210(09)80062-3

AuthorsShewry, P. R., Halford, N. G. and Tatham, A. S.

The high molecular weight (HMW) subunits of wheat glutenin are of considerable interest because of their relationship to breadmaking quality. We review recent studies of their genetics, amino acid sequences and conformations, and discuss how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough. We also speculate on how their structure and functionality may be explored using protein engineering and expression in microorganisms or in developing seeds of transgenic plants.

KeywordsRRES175; 175_Plant sciences; 175_Food science; 175_Genetics
Year of Publication1992
JournalJournal of Cereal Science
Journal citation15 (2), pp. 105-120
Digital Object Identifier (DOI)https://doi.org/10.1016/s0733-5210(09)80062-3
Open accessPublished as non-open access
Copyright licensePublisher copyright

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