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The rheology and structure of wheat gluten proteins
Reference
D06419
Principal Investigator / Supervisor
Dr Arthur Tatham
Co-Investigators /
Co-Supervisors
Professor S Ross-Murphy
,
Professor Peter Shewry
Institution
Rothamsted Research
Department
Plant Pathology and Microbiology
Funding type
Research
Value (£)
300,521
Status
Completed
Type
Research Grant
Start date
20/09/1996
End date
20/09/1999
Duration
36 months
Abstract
The unique viscous and elastic properties of wheat gluten are largely responsible for the end use properties of wheat flours. These properties are determined by the structure of the proteins and their interactions with each other and other dough components. At present we still have little understanding of factors that influence elastic and viscous behaviour at the molecular level. We aim to understand the molecular basis for the biophysical and functional properties of wheat gluten using a combination of rheological and spectroscopic methods on characterised protein fractions from gluten functionality should facilitate the more efficient use of wheat gluten proteins in traditional end uses and identify new areas in which they could be utilised.
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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