Gluteninen

Glutenin is a class of gluten proteins found predominantly in wheat and related cereals. Together with gliadins, glutenins form gluten, the viscoelastic network that gives dough its structure. Glutenins are high molecular weight, polymeric proteins that, upon hydration and mixing, form inter-chain networks through disulfide bonds, contributing to dough strength and elasticity. They are a major component of gluten, accounting for a substantial portion of its protein content.

Glutenins are divided into high molecular weight (HMW-GS) and low molecular weight (LMW-GS) subunits. HMW-GS are encoded by Glu-1 loci and are especially influential on dough strength and gas retention, while LMW-GS are encoded by Glu-3 loci and contribute to dough properties in combination with HMW-GS. Subunit composition varies among wheat varieties and can be selected to tailor baking performance.

Beyond baking, glutenin composition interacts with milling, fermentation, and processing to determine bread volume, crumb structure, and texture. Breeders and food scientists study glutenin alleles to improve dough strength for pan breads and to modify processing characteristics in different wheat classes.

Glutenin is a component of gluten, and products containing glutenin are unsuitable for individuals with celiac disease or non-celiac gluten sensitivity. In such conditions, immune responses are triggered by gluten peptides from gliadins and glutenins. Consequently, gluten-free diets exclude wheat and other gluten-containing grains.