The plant seed is not only an organ of propagation and dispersal but also the major plant
tissue harvested by humankind. The amount of protein present in seeds varies from-10%(in …

The high molecular weight (HMW) subunits of wheat glutenin are of considerable interest
because of their relationship to breadmaking quality. We review recent studies of their …

Prolamins are the major storage proteins in most cereal seeds, and as such are an important
source of dietary protein for man and his livestock. In addition the prolamins of wheat are the …

Disulphide bonds play a key role in determining the structure and properties of wheat gluten
proteins. Comparison of the sequences of monomeric gliadins and polymeric glutenin …

The wheat gluten proteins correspond to the major storage proteins that are deposited in the
starchy endosperm cells of the developing grain. These form a continuous proteinaceous …

Celiac disease is a genetic condition that results in a debilitating immune reaction in the gut
to antigens in grain. The antigenic peptides recognized by the T cells that cause this disease …

The nomenclature, relationships and classification of wheat gluten proteins are discussed in
relation to recently-reported amino acid sequences of individual components. Although all …

The high molecular weight (HMW) subunits of wheat glutenin are major determinants of the
elastic properties of gluten that allow the use of wheat doughs to make bread, pasta, and a …

Wheat is one of the major crops grown, processed and consumed by humankind and is
associated with both intolerances (notably coeliac disease) and allergies. Two types of …

Breadmaking is one of humankind's oldest technologies, being established some 4,000
years ago. The ability to make leavened bread depends largely on the visco-elastic …