Award details

Wheat gluten proteins: their characterisation and role in determining the functional properties and end use quality of wheat

Reference	BBS/E/C/00004226
Principal Investigator / Supervisor	Professor Peter Shewry
Co-Investigators / Co-Supervisors
Institution	Rothamsted Research
Department	Rothamsted Research Department
Funding type	Research
Value (£)	1,345,727
Status	Completed
Type	Institute Project
Start date	01/04/1999
End date	31/03/2008
Duration	108 months

Abstract

This project involves studying the conformations and interactions of the wheat gluten proteins (prolamins). Wheat gluten is unique, among the cereals, in that it possesses both elastic and viscous properties, the bases of which are unknown, but the balance of which are critical in a range of technological uses, including bread and pasta making. The objectives of the project are to understand these properties though studying individual and groups of proteins, using a range of spectroscopic techniques, particularly at levels of hydration found in the seed and during processing. The effects of climate and environment on protein assembly and interactions are being studied. Field grown transgenic wheat is being analysed by small-scale mixing and rheological experiments to determine the effects of the transgenes on dough rheology.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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