Abstract：
:As the amino acid storing organelle, the protein bodies provide nutrients for embryo development, seed germination and early seedling growth through storage proteolysis in cereal plants, such as wheat and rice. In protein bodies, the monomeric and polymeric prolamins, i.e. gliadins and glutenins, form gluten and play a key role in determining dough functionality and end-product quality of wheat. The formation of intra- and intermolecular bonds, including disulphide and tyrosine bonds, in and between prolamins confers cohesivity, viscosity, elasticity and extensibility to wheat dough during mixing and processing. In this review, we summarize recent progress in wheat gluten research with a focus on the fundamental molecular biological aspects, including transcriptional regulation on genes coding for prolamin components, biosynthesis, deposition and secretion of protein polymers, formation of protein bodies, genetic control of seed storage proteins, the transportation of the protein bodies and key enzymes for determining the formation of disulphide bonds of prolamin polymers.
journal_name
Funct Integr Genomicsjournal_title
Functional & integrative genomicsauthors
She M,Ye X,Yan Y,Howit C,Belgard M,Ma Wdoi
10.1007/s10142-010-0196-xsubject
Has Abstractpub_date
2011-03-01 00:00:00pages
23-35issue
1eissn
1438-793Xissn
1438-7948journal_volume
11pub_type
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