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rye
Protective
outer
husk
Bran
Germ Caryopses
covering
Starchy
endosperm
• Strong wheat- produce bread of large loaf volume, good crumb texture and good keeping properties
• Suitable for bread making and macaroni products
• High protein content
• Weak wheat- produce small loaf volume bread, coarse open texture S
• Suitable in cakes, biscuits etc.
• Protein content is low
• In wheat;
• Storage protein of wheat endosperm
Prolamins Gliadin
Glutelins Glutenin
Powerpoint Templates Page 10
Gluten proteins
Albumins Globulins
Prolamins Glutelins
• Soluble in aqueous
alcohol • Soluble in dilute
acids or bases,
detergents or
dissociating/
reducing agents
• MW 3000-7000 • MW 15000- 3M
• Alcohol soluble (60-70% ethanol) • Suspendable in ethanol
• Rich in glutamine, proline but little • Made up of subunit of varying
lysine molecular weights, joined together
• Glutamine concentrated in certain by disulphide bond
regions play important role in cross • Intra (within) and inter
linking molecule by formation of H (between)molecular disulphides
bonds linkages
• Intramolecular disulphides linkages • Appear as large linear molecule
• Exist as single peptide chain • More stable and tough-gives
• Soft and sticky- gives gluten its elasticity
viscosity and extensibility