Wheat glutenin polymers 1. structure, assembly and properties

The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed information on the sequences of the glutenin subunits and identified associations between individual subunits and either good or poor quality for bread making. However, our knowledge of the polymers themselves, including their molecular masses, structures and pathways of synthesis and assembly, remains incomplete and is largely based on studies carried out between 20 and 50 years ago. The current paper therefore reviews this knowledge and identifies priorities for future research which is required to facilitate the use of modern molecular tools to develop improved types of wheat for future requirements.

Automated summary

The importance of wheat glutenin polymers in determining wheat processing quality is widely acknowledged. Despite detailed information on the sequences of glutenin subunits and their associations with bread quality, our understanding of the polymers themselves, including their molecular characteristics and assembly processes, is still incomplete. This paper reviews the existing knowledge and outlines future research priorities to utilize modern molecular tools for developing improved wheat varieties.