Wheat Gluten by P R Shewry, Royal Society of Chemistry
Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.
Genetics and Quality Correlations; Biotechnology; Gluten Protein Analysis, Purification and Characterization; Disulphide Bonds and Redox Reactions; Improvers and Enzymic Modification; Quality Testing, Non-Food Uses; Viscoelasticity, Rheology and Mixing; Gluten Protein Synthesis during Grain Development and Effects of Nutrition and Environment; Non-Gluten Components; Subject Index.