Author
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Morris, Craig |
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Submitted to: International Wheat Quality Conference
Publication Type: Proceedings Publication Acceptance Date: 3/3/2004 Publication Date: 5/1/2004 Citation: Morris, C.F. 2004. Proteins, hardness and allergens. International Wheat Quality Conference. pp. 65-72. Interpretive Summary: Proteins are key constituents of wheat grain and flour. A number of specific proteins/classes of proteins are critical to the processing and end-use quality, and hence value and utility of wheat. The commercially important proteins of wheat may be broadly classified as glutenins and gliadins of various molecular weights and solubilities, enzymes, puroindolines and allergens. This paper summarizes the general classes of wheat proteins and why each is important. Technical Abstract: Proteins are key constituents of wheat grain and flour. A number of specific proteins/classes of proteins are critical to the processing and end-use quality, and hence value and utility of wheat. The commercially important proteins of wheat may be broadly classified as glutenins and gliadins of various molecular weights and solubilities, enzymes, puroindolines and allergens. This paper summarizes the general classes of wheat proteins and why each is important. |
