Wheat grain proteins: past, present, and future

A - Papers appearing in refereed journals

Shewry, P. R. 2022. Wheat grain proteins: past, present, and future. Cereal chemistry. 2022, pp. 1-14. https://doi.org/10.1002/cche.10585

AuthorsShewry, P. R.

Research on wheat grain proteins is reviewed, including achievements over the past century and priorities for future research. The focus is on three groups of proteins that have major impacts on wheat quality and utilization: the gluten proteins which determine dough viscoelasticity but also trigger celiac disease in susceptible individuals, the puroindolines which are major determinants of grain texture and the amylase/ trypsin inhibitors which are food and respiratory allergens and are implicated in triggering celiac disease and nonceliac wheat sensitivity.

KeywordsAmylase/trypsin inhibitor (ATI); Gluten; Proteins; Puroindolines; Wheat
Year of Publication2022
JournalCereal chemistry
Journal citation2022, pp. 1-14
Digital Object Identifier (DOI)https://doi.org/10.1002/cche.10585
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
Output statusPublished
Publication dates
Online19 Jul 2022
Publication process dates
Accepted14 Jul 2022
PublisherCereals & Grains Association

Permalink - https://repository.rothamsted.ac.uk/item/989q0/wheat-grain-proteins-past-present-and-future

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