The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These proteins are present in HMM polymers that are stabilized by disulphide bonds and are considered to form the ‘elastic backbone’ of gluten. However, the glutamine–rich repetitive sequences that comprise the central parts of the HMM subunits also form extensive arrays of interchain hydrogen bonds that may contribute to the elastic properties via a ‘loop and train’ mechanism. Genetic engineering can be used to manipulate the amount and composition of the HMM subunits, leading to either increased dough strength or to more drastic changes in gluten structure and properties.

P. R. Shewry

N. G. Halford

P. S. Belton

A. S. Tatham

Philosophical Transactions of the Royal Society B Biological Sciences

该杂志发表生命科学领域的主题。只要核心学科在生物科学之内，一些问题还可能包括内容跨越到其他领域，如物理科学、社会科学、生物物理学、政策、经济学等。问题通常位于四个广泛的领域（尽管许多问题属于跨越这些领域）：有机体、环境和进化生物学神经科学和认知细胞、分子和发育生物学健康和疾病。

The journal "Philosophical Transactions of the Royal Society B: Biological Sciences" focuses on research in the field of biological sciences. As long as the core discipline falls within biological sciences, related issues may also span other fields such as physical sciences, social sciences, biophysics, policy, and economics. The journal typically covers four broad areas, although many issues cross these boundaries: organismal, environmental and evolutionary biology; neuroscience and cognition; cellular, molecular and developmental biology; health and disease.

《Philosophical Transactions of the Royal Society B: Biological Sciences》杂志专注于生命科学领域的研究。只要核心学科属于生物科学，相关问题也可能涉及其他领域，如物理科学、社会科学、生物物理学、政策和经济学等。期刊通常涵盖四个广泛的领域，尽管许多问题跨越这些领域：有机体、环境与进化生物学、神经科学与认知、细胞、分子与发育生物学、健康与疾病。

Philosophical Transactions of the Royal Society B: Biological Sciences

Phil. Trans. R. Soc. Lond. B

The structure and properties of gluten: an elastic protein from wheat grain

The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough.

Category	Quartile
生物学	2
生物学, 生物学	2

The structure and properties of gluten: an elastic protein from wheat grain

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