Wheat glutenin polymers 1. structure, assembly and properties

A - Papers appearing in refereed journals

Lafiandra, D. and Shewry, P. R. 2022. Wheat glutenin polymers 1. structure, assembly and properties. Journal of Cereal Science. 106, p. 103486. https://doi.org/10.1016/j.jcs.2022.103486

AuthorsLafiandra, D. and Shewry, P. R.

The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed information on the sequences of the glutenin subunits and identified associations between individual subunits and either good or poor quality for breadmaking. However, our knowledge of the polymers themselves, including their molecular masses, structures and pathways of synthesis and assembly, remains incomplete and is largely based on studies carried out between 20 and 50 years ago. The current paper therefore reviews this knowledge and identifies priorities for future research which is required to facilitate the use of modern molecular tools to develop improved types of wheat for future requirements

KeywordsWheat; Gluten; Glutenin polymers; Dough properties
Year of Publication2022
JournalJournal of Cereal Science
Journal citation106, p. 103486
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jcs.2022.103486
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Publisher's version
Accepted author manuscript
Output statusPublished
Publication dates
Online28 Apr 2022
Publication process dates
Accepted24 Apr 2022
PublisherAcademic Press Ltd- Elsevier Science Ltd

Permalink - https://repository.rothamsted.ac.uk/item/98897/wheat-glutenin-polymers-1-structure-assembly-and-properties

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