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Understanding the structure and properties of gluten. ROB J. HAMER (1,2,3) and Ton van Vliet (1,2).
(1) Centre for Protein Technology, Wageningen University,the Netherlands; (2) Wageningen Centre for
Food Sciences, the Netherlands; (3) TNO Voeding, Zeist, the Netherlands.
Key properties of dough as viscoelasticity, the ability to retain gas, and
thermosetting properties, can be related to gluten proteins. Our increased knowledge of gluten proteins has
led to improved wheat breeding strategies, growing methods, and selection for quality. However, our
knowledge is far from complete. This is mainly due to the number and complexity of the proteins involved
and the various other intrinsic or extrinsic factors determining the formation and properties of gluten. A
number of models has been developed to help describe the glutenin polymer complex, the backbone of
gluten. These models were described the chemical structure of the glutenin polymer. More recent models
help to explain some of the structure-functionality relationships of gluten. However, they do not take into
account the presence of other wheat constituents and relevant ingredients. An overview is given of the
various models, leading to the presentation of a model for glutenin polymerisation and gluten formation.
This qualitative model integrates chemical composition, structure, rheological properties and various
process conditions. Examples are given on how this model can be corroborated. Finally, limitations are
discussed and suggestions are given for future research.
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