Glutenin

F (1999) Glutenin is involved in the gluten-driven mucosal T cell response. Eur J Immunol. 29 3133-9. 

Fig. 10. Backscattered Raman and ROA spectra in H2O of wheat glutenin T-A-l peptide (top pair) at pH 3.5, wheat A-gliadin (middle pair) at pH 3.5, and wheat ogliadin (bottom pair) at pH 2.6. 

Glutenins are among the largest protein molecules in nature,7 with molecular weights of 20 x 106 daltons being recorded by gel filtration. 

Various new methods such as capillary electrophoresis and reversed-phase HPLC have been used to characterise glutenin subunits. These... 

Gliadins, unlike glutenins, contribute to the viscosity and the extensibility of the gluten and not its strength. 

About 80% of the fS-amviase present in wheat flour is associated with glutenins. Although acid proteases and peptidases are present in the wheat seed they do not normally cause problems in the bakery. 

Enzymic actions that depolymerise proteins such as the high molecular weight glutenins will cause the viscosity of the dough to drop. This outcome is predictable on the basis of polymer science. 

Gluten is a mixture of proteins that can be classified as glutenins and gliadins. Extensibility is provided by glutenins while the gliadins contribute elasticity and cohesiveness. 

Dewar, D. H., Amato, M., Ellis, H. J., Pollock, E. L., Gonzalez-Cinca, N., Wieser, H., and Ciclitira, P. J. (2006). The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease. Eur. ]. Gastroenterol. Hepatol. 18, 483-491. 

Howdle, P. D. (2006). Gliadin, glutenin or both The search for the Holy Grail in coeliac disease. Eur.. Gastroenterol. Hepatol. 18, 703-706. 

Figure 8. Shear-stress curves for native and alkylated-reduced gliadin and glutenin solutions at low shear stresses (5)...

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