Gluteninrelated

Glutenin-related proteins refer to a group of seed storage proteins in wheat and related species that are a major component of gluten. They primarily include the high molecular weight glutenin subunits (HMW-GS) and the low molecular weight glutenin subunits (LMW-GS), which together form the polymeric gluten network in the wheat endosperm. This network, in combination with gliadins, gives gluten its characteristic viscoelastic properties that are important for dough handling and breadmaking.

In hexaploid bread wheat, the genes encoding these subunits are organized at several loci. HMW-GS are encoded by Glu-1 loci (Glu-A1, Glu-B1, Glu-D1), while LMW-GS are encoded by Glu-3 loci (often referred to as Glu-A3, Glu-B3, Glu-D3). The subunit composition and allelic variation at these loci influence the strength, elasticity, and extensibility of dough, affecting bread volume and crumb structure. Breeders often select specific alleles to optimize baking quality for different end products.

Glutenin-related proteins are part of the broader gluten protein complex, which also includes gliadins. While gliadins are a separate family, glutenin-related subunits contribute to the overall gluten network that traps gas during fermentation. Variability in glutenin subunits can also influence processing characteristics, allergenicity, and, in some contexts, health considerations related to gluten-sensitive conditions.

Overall, glutenin-related proteins play a central role in determining the functional properties of wheat flour and its suitability for various wheat-based foods.