NFS 033 Lecture Notes - Lecture 11: Glutenin, Gluten, Yolk
21 Mar 2018
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Document Summary
Gluten : complex of gluten proteins formed by mechanical deformation in the presence of water. Elastic: returns to original shape after being deformed. Sources: wheat, spelt, triticale, barley, kamut, oats, rye. Wheat 75% carbohydrates, 10% water, 10% protein (80% of which are gluten), very little lipids. Endosperm is primarily starch granules surrounded by proteins. Both amino acid composition and order determine final shape of a protein. In the presence of water, these two bond together to form gluten. Together, they trap air and fills with swollen starch granules and gas bubbles which allows bread to rise. Disulfide bonds are the one type of covalent bond that can stabilize the 3d shape of a protein to form polypeptide chains. Gliadins relatively soluble, monomeric (one polypeptide chain), intrachain disulfide bonds. Glutenins relatively insoluble, exist as large aggregates (multiple polypeptide chains), interchain disulfide bonds.
