Exploring the Structure and Functionality of Wheat Gluten Proteins
| العنوان: | Exploring the Structure and Functionality of Wheat Gluten Proteins |
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| المؤلفون: | Peter R. Shewry |
| المصدر: | Biotechnology & Biotechnological Equipment. 6:5-10 |
| بيانات النشر: | Informa UK Limited, 1992. |
| سنة النشر: | 1992 |
| مصطلحات موضوعية: | chemistry.chemical_classification, chemistry.chemical_compound, chemistry, Dry weight, Starch, Storage protein, Wheat gluten, Fermentation, Food science, Gluten, Biotechnology, Leavening agent |
| الوصف: | Wheat is the major crop in Europe, and in the world as a whole, with much of the grain being used for making bread, pasta and noodles, and other processed foods. Its suitability for these uses is determined almost solely by one group of components—the storage proteins. These account for about half of the total grain protein, which itself represents (on average) about 8–15% of the grain dry weight. Thus they are quantitatively minor components compared to starch (about 80% of the dry weight). The importance of the storage proteins is due to their ability to form gluten, a viscoelastic proteinaceous network which makes wheat doughs cohesive and allows carbon dioxide produced by fermentation to be trapped to form the characteristic porous crumb structure of leavened bread. Understanding the molecular basis for these properties should enable us to optimise the quality of wheat for traditional end uses and to redesign gluten for novel applications, for example to replace animal products used as foaming... |
| تدمد: | 1314-3530 1310-2818 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::3928040a7ff2cc41a7e5cf0298f752b2Test https://doi.org/10.1080/13102818.1992.10818646Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi...........3928040a7ff2cc41a7e5cf0298f752b2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13143530 13102818 |
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