Journal of Food Processing & Technology

Variablity of storage proteins in wheat

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Desimir Knezevic*1, Mirjana Menkovska2, Jelena Vujic3, Milica Zelenika3 and Pavle Maskovic3

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Grain wheat proteins deposited in endosperm are divided into two main groups: albumins, and globulins (salt soluble
fraction) and the gliadin and glutenins (gluten fraction). Gluten proteins are connected to viscoelastic properties of dough
which play important role in bread making quality, biscuits, cakes and other food products. Storage proteins are genetically
determined by Gli-1, Gli-2, Glu-1 loci. In the world wheat cultivars existing large polymorphisms of gliadin and glutenin alleles
as well as variability of gliadin and glutenins composition of wheat species. The storage proteins are different toward molecular
mass, amino acid content and amino acid composition. Wheat proteins are source of essential amino acids which in combination
with proteins of legumes, oil seeds or animal products exhibit excellent nutritional complementarity for human nutrition. The
proteins of wheat have a nutritionally important role as a source of the protein and amino acid for nutrition of populations in
the developing and developed regions of the world. However, wheat products are also connected with appearance of allergies
and intolerances (respiratory problems, coeliac disease). For sustaining wheat production and quality with reduced inputs of
agrochemicals are necessary creating cultivars with enhanced quality for specific end-uses, example for biofuels and human
nutrition.