Glutenin

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Glutenin (or e) is the glutelin derived from wheat. Glutenin is a protein best known for its role, along with gliadin, in the creation of gluten with its disulfide inter- and intra-molecule links. It consists of 20% HMW (High-Molecular-Weight) subunits, which are relatively low in sulfur. The other 80% are LMW (Low-Molecular-Weight) subunits and are high in sulfur. It is soluble in diluted acids and bases.

Glutenin is responsible for the firmness of dough in baking bread because it increases the stability through a 3-dimensional network that forms when sulfur cross-linkages develop between protein molecules during the kneading process.[1]

[edit] References

  1. ^ Pfluger, Laura. Wheat Applied Genomics. Gluten Strength, Coordinated Agricultural Project (USDA-CSREES funded), "http://maswheat.ucdavis.edu/protocols/gluten/index.htm" Accessed 21-Aug-2007
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