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HMW Glutenin
Identifiers
Symbol
Glutenin
Pfam
PF03157
InterPro
IPR001419
Available protein structures:
Pfam
structures / ECOD
PDB
RCSB PDB; PDBe; PDBj
PDBsum
structure summary
Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high-molecular-mass (HMW) and low-molecular-mass (LMW) subunits with molar masses from about 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces. Glutenin is responsible for the strength and elasticity of dough.[1]
Wheat gluten proteins consist of two major fractions: the gliadins and the glutenins. Gliadins are monomeric proteins, which can be separated into four groups: alpha-, beta-, gamma- and omega-gliadins. They are structurally similar to LMW glutenins. Glutenins occur as multimeric aggregates of high-molecular-mass and low-molecular-mass subunits held together by disulfide bonds.[citation needed] The way the glutenins form their disulfide bond network is predicted to be regulated by the hydrophobicity in the peptide sections where their cysteins are located, explaining why the gliadins are monomeric despite sharing similar conserved cysteine motifs as the LMW-glutenins.[2]
Breadmaking qualities are largely dependent on the number and composition of HMW glutenin subunits. It has been demonstrated that alleles Glu-A1b (Ax2∗) and Glu-D1d (Dx5 + Dy10) are normally associated with superior end-use quality, especially dough strength.[citation needed]
^Belitz HD, Grosch W, Schieberle P (2004). Food Chemistry (3rd ed.). Springer. ISBN 978-3-540-64704-1.
^Markgren J, Hedenqvist M, Rasheed F, Skepö M, Johansson E (July 2020). "Glutenin and Gliadin, a Piece in the Puzzle of their Structural Properties in the Cell Described through Monte Carlo Simulations". Biomolecules. 10 (8): 1095. doi:10.3390/biom10081095. PMID 32717949. S2CID 220841839.
Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of...
containing flaxseed. Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected...
giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed....
component of the protein composite collectively referred to as gluten. Glutenin is the most common glutelin, as it is found in wheat and is responsible...
spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio. In Germany and Austria, spelt loaves and rolls (dinkelbrot) are...
types of proteins: the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins...
aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural...
intermolecular disulfide bonds form between glutenin molecules, as well as between gliadin and glutenin. With more bonds being made, the gluten network...
separate molecules named glutenin and gliadin. Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits...
contain true gluten, which is formed by the interaction of gliadin and glutenin proteins. Corn gluten meal is one product of wet-milling corn as well as...
water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread...
or barley. Rye grain is refined into a flour high in gliadin but low in glutenin and rich in soluble fiber. Alkylresorcinols are phenolic lipids present...
Coeliac disease is caused by an inflammatory reaction to gliadins and glutenins (gluten proteins) found in wheat and to similar proteins found in the...
proteins the last two, prolamin (in wheat – gliadin) and glutelin (in wheat – glutenin) form the classically defined gluten components in wheat. Triticeae glutens...
glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin) and should be safe for gluten-free diets. Glutinous rice can...
this flour is that it contains a large quantity of insoluble proteins (glutenin and gliadin), which, in contact with a liquid during the kneading phase...
maize, sorghum and barley, and transfer bread-wheat proteins (gliadin and glutenin) to other cereals, especially rice and maize". Borlaug believed that genetically...
content. Due to the process of selective breeding T. compactum has fewer HMW-glutenin genes than other species of wheat. Flour made from T. compactum is thus...
rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%). As...
found a γ-gliadin isoform gene. Glutenin (wheat glutelin) is a predominant allergen in wheat. Nine subunits of LMW-glutenin have been linked in connection...
cereals. The protein content is higher than that of wheat, although the glutenin fraction is less. The grain has also been stated to have higher levels...
under-mixed, a weak foam will form. A gluten matrix is formed when the proteins glutenin and gliadin, found in wheat flour, are mixed in the presence of water....
Adnan Fatih; Sahin, Ismet (2007). "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties" (PDF). European Food Research...
content can help decrease the fat uptake. Gluten, which is made up of glutenin and gliadin, is the most important wheat protein that forms the continuous...
and resistance to salinity and heat, increased and decreased content of glutenin, improved nutrition (higher protein content, increased heat stability of...
canadensis has also been shown to contain a novel high molecular weight (HMW) glutenin subunit (GS) allele. HMW-GS has been shown in wheat and other crops to...
but it has been shown that QRICH2 gene contains a high molecular weight Glutenin domain and an ATPase involved domain. QRICH2 gene is highly expressed in...
coding for high molecular weight glutenin subunits (HMW-GS) in the genus Psathyrostachys. High molecular weight glutenin subunits provide protein to the...
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