Open AccessFunctions and Composition Variations of Wheat Glutenin Proteins in Steamed Bread and Noodles
Author(s) -
Weiwei Guo,
Xiaofan Han,
Zihan He,
Tao Qi,
Jiayi Han,
Yumei Zhang
Publication year - 2021
Publication title -
journal of agricultural science
Language(s) - English
Resource type - Journals
eISSN - 1916-9760
pISSN - 1916-9752
DOI - 10.5539/jas.v14n1p31
Subject(s) - glutenin , gluten , food science , wheat flour , composition (language) , gliadin , steamed bread , agronomy , wheat gluten , microbiology and biotechnology , biology , biochemistry , linguistics , philosophy , protein subunit , gene
As a major food crop, wheat offers indispensable energy and nutrients to humans worldwide. With the living standards rising, the demand of high-quality wheat increases sharply. Wheat gluten proteins (glutenins and gliadins) are important components of seed storage proteins that affect the elasticity, strength or viscosity of dough. In this review, we summarize the composition of glutenin subunits in wheat grain and analyze the impact of glutenin on the traditional Chinese foods: steamed bread and noodles. Furthermore, we summarize the molecular markers used for wheat quality breeding. The advent of the recent wheat genomic will speed up the identification and quality breeding of novel glutenins.