The structure and properties of gluten: An elastic protein from wheat grain

Philosophical Transactions of the Royal Society B: Biological Sciences

Volumn 357, Issue 1418, 2002, Pages 133-142

  Shewry, Peter R ^a   Halford, Nigel G ^a   Belton, Peter S ^a   Tatham, Arthur S ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Gluten; HMM subunits; Protein elasticity; Transgenic plants; Wheat

Indexed keywords

PROTEIN;

TRITICUM AESTIVUM;

DISULFIDE; DRUG DERIVATIVE; GLUTEN; GLUTENIN;

AMINO ACID SEQUENCE; CHEMICAL STRUCTURE; CHEMISTRY; ELASTICITY; GENETICS; HYDROGEN BOND; PROTEIN TERTIARY STRUCTURE; REVIEW; WHEAT;

AMINO ACID SEQUENCE; DISULFIDES; ELASTICITY; GLUTEN; HYDROGEN BONDING; MODELS, MOLECULAR; PROTEIN STRUCTURE, TERTIARY; REPETITIVE SEQUENCES, AMINO ACID; TRITICUM;

EID: 0037185941     PISSN: 09628436     EISSN: None     Source Type: Journal    
DOI: 10.1098/rstb.2001.1024     Document Type: Review

References (52)

1. Transformation of wheat with HMW subunit genes results in improved functional properties
2. Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversion
3. HMW glutenins: Structure-function relationships step by step
4. On the elasticity of wheat gluten
5. 1H NMR relaxation times studies of the hydration of the barley protein C-hordein
6. r subunit of glutenin
7. Proton and carbon NMR measurements of the effects of hydration on the wheat protein omega gliadin
8. Diversity of grain protein and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics
9. Interactions in wheat doughs
10. Solubilization and characterization of wheat gluten proteins; correlations between the amount of aggregated proteins and baking quality
11. r subunit of durum wheat (T. durum) gluten
12. The prolamin storage proteins of wheat and its relatives
13. Expression and characterisation of a highly repetitive peptide derived from a wheat seed storage protein
14. A model for the molecular structure of the glutenins from wheat flour
15. Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality
16. Comparison of spiral structures in wheat high-molecular-weight glutenin subunits and elastin by molecular modeling
17. Disulphide bonds in wheat gluten: Cystine peptides derived from gluten proteins following peptic and thermolytic digestion
18. Disulphide bonds in wheat gluten: Isolation of a cysteine peptide from glutenin
19. Disulphide bonds in wheat gluten: Further cysteine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins
20. Disulphide bonds in wheat gluten
21. Molecular modelling of the N-terminal regions of high molecular weight glutenin subunits 7 and 5 in relation to intramolecular disulphide bond formation
22. Detection by gel electrophoresis of oligomers formed by the association of high-molecular-weight glutenin protein subunits of wheat endosperm
23. Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci
24. The nucleotide and derived amino acid sequence of a HMW glutenin gene from Triticum tauschii and comparison with those from the D genome of bread wheat
25. The sulphydryl contents of doughs mixing under nitrogen
26. Scanning tunnelling microscopy of a wheat gluten protein reveals details of an unusual supersecondary structure
27. Flow properties of aqueous gluten and gluten methyl ester dispersions
28. Trafficking of wheat gluten proteins in transgenic tobacco plants: γ-gliadin does not contain an endoplasmic reticulum-retention signal
29. The relationship between HMW glutenin subunit composition and the breadmaking quality of British grown wheat varieties
30. Relationship between seed quality characteristics and HMW glutenin composition determined using wheats grown in Spain
31. r glutenin subunits on glutenin polymers and rheological properties of gluten and gluten subfractions of near-isogenic lines of wheat Sicco
32. Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes
33. Analysis of a genomic DNA segment carrying the wheat high-molecular-weight (HMW) glutenin Bx17 subunit and its use as an RFLP marker
34. Wheat proteins: Structure and functionality in milling and breadmaking
35. Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco
36. The synthesis, processing and deposition of gluten proteins in the developing wheat grain
37. The classification and nomenclature of wheat gluten proteins: A reassessment
38. The high molecular weight subunits of wheat glutenin
39. Biotechnology of breadmaking: Unravelling and manipulating the multi-protein gluten complex
40. The prolamins of the Triticeae
41. Intermolecular disulfide bonds link specific high-molecular-weight glutenin subunits in wheat endosperm
42. Wheat gluten elasticity: A similar molecular basis to elastin?
43. The β-turn conformation in wheat gluten proteins: Relationship to gluten elasticity
44. Changes in sulphydryl and disulphide contents of doughs during mixing under various conditions
45. Entropic elastic processes in protein mechanisms. I. Elastic structure due to an inverse temperature transition and elasticity due to internal chain dynamics
46. Structure characterization of the central repetitive domain of high molecular weight gluten proteins. II. Characterization in solution and in the dry state
47. Structure characterization of the central repetitive domain of high molecular weight gluten proteins. I. Model studies using cyclic and linear peptides
48. Physical characterisation of the N-terminal domain of high-molecular-weight gluten subunit Dx5 from wheat
49. Isolation and characterization of five novel high molecular weight subunit genes from Triticum timopheevi and Aegilops cylindrica
50. Fourier transform IR spectroscopic study of hydration induced structure changes in the solid state of omega gliadins