The Contributions To Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System

Summary

Strong correlative evidence indicates that specific subunits of the glutenin proteins are at least in part responsible for differences in dough properties (Payne, 1987). In particular, HMW subunits coded by the ID chromosome have been found to be strongly associated with dough strength. The evidence for these findings is based on correlative studies. Therefore, the individual roles of these subunits in dough properties needs to be clarified by direct measurement. In the past, direct testing of the effects of specific proteins on dough structure has been possible only when large amounts of protein have been available. Conventional laboratory mixing procedures require 10–250 g flour and the isolation of purified proteins sufficient for testing on this scale is very difficult and expensive.