P.R. Shewry and N.G. Halford, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK; D. Lafiandra, Dipartimento di Agrobiologia ed Agrochimica, Universitè degli Studi della Tuscia, Via San Camillo de lellis, Viterbo 01100, Italy
Gliadin and Glutenin: The Unique Balance of Wheat Quality
Pages 143-169
DOI: https://doi.org/10.1094/9781891127519.008
ISBN: 978-1-891127-51-9
Abstract
The high-molecular-weight (HMW) subunits of glutenin remained undetected until the introduction of improved methods for glutenin fractionation and subunit separation in the early 1970s. Since then, they have become the most widely and intensively researched group of wheat-gluten proteins, with studies at the genetic, biochemical and molecular levels. This interest has resulted from their important role in determining dough strength, reported initially by Payne and co-workers at the Plant Breeding Institute at Cambridge in the UK in the late 1970s (reviewed by Payne 1987), but since confirmed by many workers worldwide. The volume of research is massive and has been extensively reviewed by ourselves and others (Payne 1987; Shewry et al 1992, 2001, 2003b, 2003c). Consequently, the present paper aims only to provide a broad overview of the genetics, structures and properties of this fascinating group of proteins.
