What do we really understand about wheat gluten structure and functionality?

A - Papers appearing in refereed journals

Shewry, P. R. and Belton, P. S. 2024. What do we really understand about wheat gluten structure and functionality? Journal of Cereal Science. 117, p. 103895. https://doi.org/10.1016/j.jcs.2024.103895

AuthorsShewry, P. R. and Belton, P. S.

The structure and functional properties of wheat gluten have fascinated cereal chemists for over a century and a range of approaches have been taken to understand the structures and interactions of the gluten protein complex and how these are established. Nevertheless, our knowledge is still far from complete. We therefore review the current state of our knowledge and identify gaps and priorities for future research. The evidence for the forces that determine the interactions of the individual proteins in the gluten complex is re-evaluated, which allows us to define the relative contributions of covalent disulphide bonds and non-covalent forces (hydrogen bonds, hydrophobic and electrostatic interactions) and to relate these interactions to the amino acid sequences, structures and properties of the individual protein subunits. We also discuss the evidence for the pathway of gluten protein synthesis, deposition and assembly in the developing grain and how the assembly may be modified during the maturation of the grain.

KeywordsWheat ; Gluten ; Gliadin ; Breadmaking; Functionality; Glutenin
Year of Publication2024
JournalJournal of Cereal Science
Journal citation117, p. 103895
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jcs.2024.103895
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDelivering Sustainable Wheat (WP3): Nutritional Traits
Publisher's version
Output statusPublished
Publication dates
Online20 Mar 2024
Publication process dates
Accepted18 Mar 2024
PublisherAcademic Press Ltd- Elsevier Science Ltd

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