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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCE WHEAT QUALITY AND UTILIZATION IN THE WESTERN U.S.

Location: Wheat Genetics, Quality Physiology and Disease Research

Title: Proteins, Hardness and Allergens

Author
item Morris, Craig

Submitted to: International Wheat Quality Conference
Publication Type: Proceedings
Publication Acceptance Date: March 3, 2004
Publication Date: May 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.

Last Modified: 7/30/2014
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