The structure and properties of gluten: an elastic protein from wheat grain
The structure and properties of gluten: an elastic protein from wheat grain
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DOI：
10.1098/rstb.2001.1024
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发表时间：
2002-02-28
影响因子：
6.3
通讯作者：
Tatham, AS
中科院分区：
文献类型：
--
作者：
Shewry, PR;Halford, NG;Tatham, AS
小麦面筋蛋白相当于储存在发育中的籽粒淀粉胚乳细胞中的主要储存蛋白。当面粉与水混合形成面团时，这些物质在成熟的干谷物细胞中形成连续的蛋白质基质，并聚集在一起形成连续的粘弹性网络。这些粘弹性特性为利用小麦生产面包和其他加工食品奠定了基础。一组面筋蛋白，谷蛋白的HMM亚基，在赋予高水平的弹性(即面团强度)方面特别重要。这些蛋白质存在于由二硫键稳定的HMM聚合物中，被认为是面筋的“弹性骨架”。然而，组成HMM亚单位中心部分的富含谷氨酰胺的重复序列也形成了广泛的链间氢键阵列，这可能通过“环和串”机制贡献弹性性质。基因工程可以用来操纵HMM亚基的数量和组成，导致面团强度增加或面筋结构和特性发生更剧烈的变化。
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 matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These proteins are present in HMM polymers that are stabilized by disulphide bonds and are considered to form the 'elastic backbone' of gluten. However, the glutamine-rich repetitive sequences that comprise the central parts of the HMM subunits also form extensive arrays of interchain hydrogen bonds that may contribute to the elastic properties via a 'loop and train' mechanism. Genetic engineering can be used to manipulate the amount and composition of the HMM subunits, leading to either increased dough strength or to more drastic changes in gluten structure and properties.