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Vol. 73 No. 2 (2018)

Articles

Glutenin proteins – characteristics and their influence on rheological properties of wheat. A review

DOI: https://doi.org/10.24326/asx.2018.2.1
Submitted: December 28, 2018
Published: 2018-07-29

Abstract

Wheat is one of the most important cereal crops and it is widely used in consumption. Therefore, there is a strong selection of wheat varieties in terms of improving its quality characteristics. One of the main important wheat traits which is decisive for its subsequent use is the content of proteins determining viscoelastic properties of wheat dough. Rheological properties of gluten are conditioned by the amount and composition of the spare proteins (glutenin and gliadyn) included in gluten composition. Glutenin proteins have a significantly stronger influence on beneficial rheological properties. The knowledge about subunit composition in wheat grain, especially high molecular weight subunits (HMW-GS), allowsfor the selection of genotypes with the desirable rheological properties at the early stage of selection. It allows for accurate more and fast achievements of the breeder’s aims.

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