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Table of Contents
Preface - R. Tkachuk
PART A: Functionality and Technology
1. Gluten, a Theory of How it Controls Breads Making Quality (Huifen
He and R.C. Hoseney)
2. Interfacial Behaviour of Gluten Proteins After Heat Treatment
(Ann-Charlotte Eliasson and Jose Silverio)
3. Plasticisation and Mechanical Properties of Heat-Set Wheat
Gluten (A.P. Davies, S.J. Ingman and G. Attenburrow)
4. Functional Properties of Deamidated Gliadins (Sophie Bollecker
and Yves Popineau)
5. Funtionality of Modified Wheat Gluten in Baking (W. Nierle and
A.W. El Baya)
6. Dynamic Surface Behaviour of Gluten in an Aqueous System
(Anita Kokelaar and Albert Prins)
7. Gliadin Hydrophobicity and Breadmaking Potential (Jerzy
Kaczkowski, Stanislaw Kos and Hanna Pior)
8. Relative Contribution of LMW and HMW Glutenin Subunits to
Dough Strength and Dough Stickiness of Bread Wheat (Ram B. Gupta,
Fin MacRitchie, Ken W. Shepherd and Frank Ellison)
9. Relationship of Gluten Protein Composition to Breadmaking
Quality of HRS Wheat Grown in North Dakota (Khalil Khan, Juan
Figueroa and K. Chakraborty)
10. Structure-Function Relationships of Gluten Proteins (Peter L.
Weegels, Johan P. Marseille, Anne M. de Jager and Rob J. Hamer)
11. Associations Between the Composition of Gliadins and HMW
Glutenin Subunits and the Gluten Quality in Wheat (T. Aestivum
L.) (Ellen Mosleth and Anne Kjersti Uhlen)
12. Proportion of Glutenin in the Flour Protein as a Measure of
Dough Strength (Nagendra K. Singh, Ken W. Shepherd, Ram B. Gupta,
John Moss and Fin MacRitchie)
13. Gliadin and Glutenin Analysis by SE-HPLC for Wheat
Classification (F.R. Huebner, D.D. Christianson, T.C. Nelsen and J.A.
Bietz)
14. The Effects of Adding NaCl and 2-Mercaptoethanol and of Other
Modifications to the SDS-Sedimentation Test (Anatole F. Krattiger
and Colin N. Law)
15. Lipid-Mediated Aggregates of Gluten Proteins and Their
Relation to Functional Properties (Ferenc Bekes, Ram B. Gupta, Ian
L. Batey, Peter W. Gras and Finlay MacRitchie)
16. Rheological Studies of Gluten (Anke M. Janssen, Johan M.
Vereijken, Jaap J. Beintema, Bernard Witholt and Ton van Vliet)
17. Effect of Wheat and Rye Pentosans on Some Physical and
Chemical Properties of Dough and Gluten (J. Michniewicz, C.G.
Biliaderis and W. Bushuk)
18. Enzymes as a Processing Aid in the Separation of Wheat into
Starch and Gluten (P.L. Weegels, J.P. Marseille and A.M.B.
Voorpostel)
19. Enzymatic Modification of Wheat Gluten Part I. Screening of
Proteases (Peter L. Weegels, Anne de Jager and Rob J. Hamer)
20. Enzymatic Modification of Wheat Gluten Part II. Functional
Properties of Digests (P. L. Weegels and A.M.B. Voorpostel)
21. Large Scale Isolation of Gliadins and Their Breadmaking
Quality (P.L. Weegels, J. P. Marseille and R.J. Hamer)
22. Improving the Baking Quality of Wheat Gluten (Peter L.
Weegels and Rob J. Hamer)
23. Breadmaking Quality and Functional Properties of a Low
Molecular Weight Wheat Protein Fraction (Wanny Basuki, Peter L.
Weegels, Jose A. Prieto and Rob J. Hamer)
24. Characterization of Functional Protein Complexes in Flour
Mill Streams. 1. Effect of Weather Damage and Subsequent Pearling
(F. Bekes, P. Gras, A. Ross, D. Tomlinson, S. Pasaribu, T. Blakeney
and R. Henry)
25. Characterization of Functional Protein Complexes in Flour
Mill Streams. 2. Differences Between Wheats of Differing Mixing
Requirements (F. Bekes, P. Gras, D. Tomlinson, and S. Pasaribu)
26. Relationship Between High Molecular Weight Subunits of
Glutenin and Breadmaking Quality of Hungarian Wheats (E.M. Karpati,
R. Lasztity, L.G. Kuroczi and L. Czirak)
27. Relationship Between Gluten Components in Durum Wheat and
Pasta Quality (A. Brunori, G. Galterio and G. Mariani)
28. Characterization of Low Molecular Weight Glutenin Subunits in
Durum Wheat (B. Margiotta, G. Colaprico and D. Lafiandra)
29. Relationships Between Gluten Strength and Protein Components
in Spanish Durum Wheat Landraces (Jose M. Carrillo, Jose F. Vazquez,
Magdalena Ruiz and Marcondes M. Albuquerque)
30. Functional Properties of Enzymatically Hydrolyzed Glutens
(Yves Popineau and J.Y. Thebaudin)
PART B: Chemistry and Structure
31. Studies of Glutenin Subunits from Different Wheat Varieties
(Werner Seilmeier, Hans-Dieter Belitz and Herbert Wieser)
32. New Methods to Understand Interactions in Wheat Flour Doughs.
Interactions Between Gliadins and Flour Lipids (Rob J. Hamer,
Maarten G. van Oort, Adriaan Garritsen, Peter L. Weegels and
Jose-Antonio Prieto)
33. Gluten-Phytic Acid Interactions (R. Lasztity)
34. Amphiphilic Proteins from Wheat Flour: Specific Extraction,
Structure and Lipid Binding Properties (Jean-Erik Blochet, Antoine
Kaboulou, Jean-Pierre Compoint and Didier Marion)
35. Peptide Patterns of HMW Subunits of Glutenin from Different
Wheat Varieties (Herbert Wieser and Hans-Dieter Belitz)
36. Quantitative Analysis of HMW Glutenin Subunits by RP-HPLC
(B.A. Marchylo, J.E. Kruger and D.W. Hatcher)
37. A Method for the Quantification of Individual High Molecular
Weight Glutenin Subunits Using SDS-Page and Laser Scanning
Densitometry (P. Kolster and W.M.J. van Gelder)
38. Predictive Analysis of Wheat High Molecular Weight Glutenin
Subunit Secondary Structure: Environments of the Cysteines (Frank C.
Greene and Olin D. Anderson)
39. Conformational Studies of the Repetitive Domains of the
Cereal Prolamins (Arthur S. Tatham, Peter R. Shewry and J. Michael
Field)
40. Image Analysis of 2D Gels (IPHGE x SDS PAGE) of Wheat Storage
Proteins: Some Applicatons (Gerard Branlard and Brigitte Picard)
41. Amino Acid Composition of Electro-Blotted Wheat Storage
Proteins. Uses and Limits (D. Fouques, J. Landry and M. Lauriere)
42. The Water-Soluble Proteins of Wheat: Biochemical and
Immunological Studies (Norberto E. Pogna, Rita Redaelli, Anna Maria
Beretta, Andrea Curioni and Angelo Dal Beling Peruffo)
43. Sensitive Measurement of Contents and Reactivities of Thiol
and Disulphide in Soluble and Insoluble Proteins (Peter L. Weegels)
44. Statistical Interpretation of Data from High-Performance
Liquid Chromatography of Wheat Proteins (J.A. Bietz, F.R. Huebner,
T.C. Nelsen, D.G. Simpson, S. Guo and J. Sacks)
45. Structural Studies on Highly Homologous *a*-Amylase
Inhibitors from Wheat Kernel (Elia Poerio, Carlo Caporale, Lucia
Carrano, Vincenzo Buonocore, Gianpaolo Nitti and Pietro Pucci
46. Conformations of Glutaminyl Side-Chains in Gluten
(Christopher J. Brock)
47. Isolation and Purification of High Molecular Weight Glutenin
Subunits for the Production of Specific Antibodies (Michel Lauriere)
48. Modified Nomenclature for Gliadins (W. Bushuk and H.D.
Sapirstein)
49. Methodology for Examining Wheat Glutenins Using Enzyme Linked
Immunosorbent Assay (ELISA) (N.K. Howes, P.K.W. Ng, W. Bushuk and J.
Zawistowski)
50. Rapid Electrophoresis of Gliadin Proteins: Integration of Lab
Tests to Efficiently Identify Wheat Varieties (Ferenc Bekes, Ian L.
Batey, Colin W. Wrigley and Peter J. Gore)
51. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis of
Reduced Glutenin After Fractionation of Glutenin with Sodium
Chloride (Zen-ichiro Hamauzu, Mitsuyo Matsuba, Mari Aino and Satoko
Kakuta)
52. Two-Dimensional Electrophoresis of Wheat Proteins: A
Comparison of Staining Procedures (V. Jean Mellish and Russell
Tkachuk)
53. Rapid SDS-PAGE of HMW Glutenin Subunits (O.M. Lukow and K.M.
Kidd)
54. Reaction Between Cysteic Acid and Wheat Proteins in Dough (W.
Nierle and J. Bruggemann)
PART C: Genetics and Agronomy
55. Contribution of Allelic Variation of Glutenin Subunits and
Gliadins to Bread-Making Quality (Peter I. Payne, Julie A. Seekings,
Harrinder Kaur, Anatole F. Krattiger and W. John Rogers)
56. Structure of the High- and Low-Molecular Weight Gene Families
of the Homoeologous Group 1 Chromosomes of the Hexaploid Bread Wheat
Cultivar Cheyenne (Olin D. Anderson, Brandt Cassidy, Jody Steffen,
Jan Dvorak and Frank C. Greene)
57. Structure and Expression of Genes Coding for the Glutenin and
Gliadin Proteins in Wheat (Pradnya Reddy and Rudi Appels)
58. Differences Among the Electrophoretic Behaviour of the B and
D Subunits of Glutenin Coded by the Glu-D3 Locus (Stefania M.
Masci, Enrico Porceddu and Domenico Lafiandra)
59. Identification, Molecular Characterization and Use of Mutants
for Wheat Storage Proteins in Quality Studies (D. Lafiandra, R.
D'Ovidio, O.A. Tanzarella, M. Ciaffi and B. Margiotta)
60. Establishment of Expression and In Vitro Refolding
Systems for Protein Engineering of Wheat Gluten (Peter R. Shewry,
Kathryn A. Pratt, Stephanie Thompson, Pippa J. Madgwick, Arthur S.
Tatham, Vincent Colot and David H.L. Bishop)
61. Spontaneous and Induced Genetic Variability in Gluten
Proteins in Bread Wheat (Alexandra Yu. Novoselskaya, Eugeny V.
Metakovsky, Josef Sutka and Gabor Galiba)
62. The Value of Gliadin Biotypes in Commercial Cultivars of
Wheat (Eugeny V. Metakovsky)
63. Relationships Between Wheat Quality and Gluten Protein
Composition in Four High Protein Hard Red Winter Wheat Breeding
Populations (Robert Graybosch, C. James Peterson, Sandra Primard and
Jai-Heon Lee)
64. Gliadins in Yugoslav Winter Wheat Cultivars (B. Javornik, T.
Sinkovic, E.V. Metakovsky, A.Yu. Novoselskaya and D. Knezevic)
65. Characterisation and Identification of Glutenin HMW Subunits
in Belgian Wheat Cultivars Differing in Breadmaking Quality (Lutgarde
Rogiers, Vercruysse-Dewitte Daisy and Paul Coucke)
66. Predicting Values of LMW Glutenin Alleles for Dough Quality
of Bread Wheat (Ram B. Gupta, Ference Bekes and Colin W. Wrigley)
67. Effect on Bread-Making Quality of X-Type and Y-Type
High-Molecular-Weight Subunits of Glutenin (W.J. Rogers, P.I. Payne,
J.A. Seekings and E.J. Sayers)
68. Cloning and Characterization of Specific Wheat Storage
Protein Genes by PCR (Renato D'Ovidio, Oronzo A. Tanzarella and
Enrico Porceddu)
69. Structure of the *a*-Gliadin Gene Family from the Bread Wheat
Cultivar Cheyenne (Olin D. Anderson, Frank C. Greene and James C.
Litts)
70. Allelic Variation of Glu-1 Loci in Yugoslav Wheat Cultivars (Ljiljana
Vapa)
71. Identification and Chromosomal Assignment of Alb-A1, a
Gene Coding for HMW Albumins on the Long Arm of Chromosome 5A of
Wheat (Anatole F. Krattiger, Peter I. Payne, Anthony J. Worland and
Colin N. Law)
72. Effect of Substitution of Cheyenne Chromosomes into Chinese
Spring on SDS Sedimentation Value and Lipids (F. Orsi, M.E. Karpati,
K. Simon, R. Lasztity, J. Sutka and A. Pallagi)
73. Wheat Storage Protein Gene Promoter Activity in Maize
Endosperm Protoplasts (Gale F. Lorens, Ann E. Blechl, Olin D.
Anderson and Frank C. Greene)
74. Utilization of Triticum Turgidum spp. Dicoccoides
for the Improvement of the Grain Quality in Durum Wheat (Mario
Ciaffi, Carlo Tomassini, Enrico Porceddu and Stefano Benedettelli)
75. Identification of Wheat Lines Containing the 1BL/1RS
Translocation by High Performance Liquid Chromatography (HPLC) (G.L.
Lookhart, R. Graybosch, J. Peterson and A. Lukaszewski)
76. Effects of Seed Weight and Rye Germplasm on Grain Protein
Concentration in Wheat (F.L. Stoddard, D.B. Moody, R.B. Gupta and
D.R. Marshall)
77. Quality Characteristics of Flour from Wheat-Rye Translocation
and Recombinant Lines (K.W. Shepherd, N.K. Singh, R.B. Gupta and
R.M.D. Koebner)
78. Effect of Two Growing Years on Gluten Quality of Hard Winter
Wheats from Two Nurseries) Okkyung Kim Chung and Bradford W.
Seabourn)
79. Changes in Wheat Endosperm Proteins During Grain Maturation (P.K.W.
Ng, E. Slominksi, W.J. Johnson and W. Bushuk)
80. Effect of Late Nitrogen Fertilization on the Gluten Content
and Technological Quality of Bread Wheat (Triticum aestivum
L.) Maria C. Gianibelli and S.J. Sarandon
81. Protein Composition of Vitreous and Yellow Berry Bread Wheat:
Influence of Nitrogen Fertilization (Maria C. Gianibelli, C. Arango
and S.J. Sarandon)
82. Influence of Nitrogen Spraying on Grain Protein Content and
Gliadin Composition in Bread Wheat (Maria C. Gianibelli and S.J.
Sarandon)
PART D: Wrap-up
83. Nomenclature (W. Bushuk)
84. Gluten Structure (Frank C. Greene)
85. Genetics (Peter I. Payne)
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