Award details

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

Reference	BBS/E/C/00823236
Principal Investigator / Supervisor	Dr Arthur Tatham
Co-Investigators / Co-Supervisors
Institution	Rothamsted Research
Department	Rothamsted Research Department
Funding type	Research
Value (£)	78,116
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	31/03/1999
Duration	24 months

Abstract

Wheat gluten proteins are major determinants of end use quality. We are therefore purifying individual gluten proteins and groups of proteins and determining their biophysical and functional properties in collaboration with a range of other groups. Studies include NMR and FT-IR spectroscopy (with IFR, Norwich lab), scanning probe microscopy (with Physics Dept., University of Bristol), force plate measurements (University of Lund) and small scale rheology (Kings College, London) and mixography (CSIRO, Sydney). This work is providing details of the structures of the individual gluten proteins, their interactions with each other by covalent disulphide bonds and non-covalent forces, and their interactions with starch, lipid and other grain components. 2 The information obtained is crucial for the manipulation of wheat gluten structure to improve its quality for traditional end uses such as breadmaking and for the development of new uses such as plastics and biomedical applications. The work is closely aligned to the BBSRC Directorate Strategy areas 'Raw Material Quality' and 'Wealth Creating Products of Plants'. It is also relevant to the understanding of allergies and intolerances such as Bakers' asthma and coeliac disease, and collaborations in these areas are in progress. Objectives 1996 STM/AFM studies of prolamin structure, in collaboration with Dept. of Physics. Effects of gliadin fractions on dough mixograph and extensograph properties, in collaboration with CSIRO. Effects of gliadin fractions on gluten properties, in collaboration with Reading University. Analyses of wheat grown under different environmental conditions. Continue to study gliadin interactions using force plate methodology, in collaboration with Lund University. 1997 Complete studies on the desaturation of high molecular weight subunits of glutenin and E. coli expressed central domain peptide. Studies on physical properties of transgenic wheats with additional HMW subunits added. Develop methods for the isolation and characterisation of glutenin polymers. Using AFM the biomechanical properties of prolamins will be determined.

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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search