Glutenin

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Glutenin is a mixture of proteins and a component of gluten in wheat . It belongs to the group of glutenins , special storage proteins in grass seeds. About 10 percent of the storage proteins in wheat grain are glutenins. In other grains such as B. Rye, this reserve protein mixture is called secalinin (see Gluteline).

Glutenin consists of 20 percent HMW ( high molecular weight ) subunits, which are relatively low in sulfur. The remaining 80 percent are LMW ( Low Molecular Weight ) subunits and are rich in sulfur. LMW glutenins are also very similar to gliadins .

When baking, glutenin strengthens the dough, as the HMW glutenins increase its stability through a three-dimensional network.

Individual evidence

  1. ^ Gerhard Richter: Biochemistry of Plants. Thieme Stuttgart 1996, ISBN 3-13-103421-1 , pages 369f.
  2. ↑ InterPro: Entry on Gliadin / LMW-Glutenin , accessed on July 14, 2010.
  3. ↑ InterPro: Entry on HMW glutenins , accessed on July 14, 2010.