Low molecular weight glutenin proteins and their effect on the baking quality of wheat
Sławomir Franaszek
office@igr.poznan.plInstytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii (Poland)
Monika Langner
Instytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii (Poland)
Bolesław Salmanowicz
Instytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii (Poland)
Abstract
The technological value of wheat is determined to a large extent by the amount and composition of storage proteins (glutenin and gliadin) included in the gluten. The enhanced knowledge on the polymorphism of gluten protein, their genetic background and the methods of their identification, allows the selection of varieties with characteristics that fulfill defined requirements, not only for farmers but also for representatives of the flour and the baking industry. This article aims to characterize low molecular weight glutenin proteins (LMW) from 30 to 50 kDa, which have been given the most of attention for recent years because they have important effect on the quality of wheat. These proteins constitute 45% of gluten proteins and generate above 30% of the variation of grain and technological characteristics of wheat flour. Due to the high polymorphism and strong affinity for gliadin proteins to LMW glutenin, these proteins are not well known, and their accurate identification and understanding of the physicochemical qualities are still the subject of many studies.
Keywords:
wheat, baking quality, gluten, gluten proteins, LMW gluteninsReferences
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Authors
Sławomir Franaszekoffice@igr.poznan.pl
Instytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii Poland
Authors
Monika LangnerInstytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii Poland
Authors
Bolesław SalmanowiczInstytut Genetyki Roślin PAN w Poznaniu, Zakład Biotechnologii Poland
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Copyright (c) 2013 Sławomir Franaszek, Monika Langner, Bolesław Salmanowicz
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