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Chapitre d'ouvrage

Wheat glutenprotein structure and function: is there anything new under the sun?

Abstract : This chapter focuses on wheat gluten protein and how its protein components, gliadin and glutenin, interact at the molecular level to produce structures, which contribute to particular functional properties. The aspects of gluten protein are highlighted in wheat gluten, in both, food and non-food products. Factors impacting wheat gluten protein chemistry and structure under various processing conditions and in different end-use products are discussed. The influence of the genetic make-up of wheat grain on the molecular structure and functional performance of gluten protein in the end-use products is discussed. The main factors steering wheat gluten protein structure-function relationships are thus summarised in the context of traditional and innovative applications.
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Chapitre d'ouvrage
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https://hal.inrae.fr/hal-02936158
Déposant : Nathalie Bernard <>
Soumis le : vendredi 11 septembre 2020 - 09:30:10
Dernière modification le : lundi 14 septembre 2020 - 12:25:34

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Ramune Kuktaite, Catherine Ravel. Wheat glutenprotein structure and function: is there anything new under the sun?. Gilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. . Wheat quality for improving processing and human health, Springer International Publishing, 557 p., 2020, 978-3-030-34162-6 ; 978-3-030-34163-3. ⟨10.1007/978-3-030-34163-3_2⟩. ⟨hal-02936158⟩

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