Gluten proteins

Katharina A. Scherf

doi:10.1016/B978-0-323-95295-8.00041-1

Gluten proteins

Katharina A. Scherf^* (First Author)

^*Corresponding author for this work

Karlsruhe Institute of Technology

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

Abstract

Gluten proteins from wheat, rye, and barley count among the most complex and diverse protein aggregates found in nature. Their qualitative and quantitative composition is determined by genetic and environmental factors, the interaction between the two, and processing from the grain to the final product. This chapter provides an overview of the classification of gluten proteins, their primary, secondary, and tertiary structure, and their disulfide structure and network formation capacity, as well as the role of gluten in celiac disease, wheat allergy, and nonceliac wheat sensitivity.

Original language	English
Title of host publication	ICC Handbook of 21st Century Cereal Science and Technology
Publisher	Elsevier
Pages	71-78
Number of pages	8
ISBN (Electronic)	9780323952958
ISBN (Print)	9780323952965
DOIs	https://doi.org/10.1016/B978-0-323-95295-8.00041-1
State	Published - 1 Jan 2023
Externally published	Yes

Keywords

Bread
flour
gliadin
glutenin
hordein
secalin

Access to Document

10.1016/B978-0-323-95295-8.00041-1

Cite this

@inbook{d77b306fe5a24e8f97dae70a80393562,

title = "Gluten proteins",

abstract = "Gluten proteins from wheat, rye, and barley count among the most complex and diverse protein aggregates found in nature. Their qualitative and quantitative composition is determined by genetic and environmental factors, the interaction between the two, and processing from the grain to the final product. This chapter provides an overview of the classification of gluten proteins, their primary, secondary, and tertiary structure, and their disulfide structure and network formation capacity, as well as the role of gluten in celiac disease, wheat allergy, and nonceliac wheat sensitivity.",

keywords = "Bread, flour, gliadin, glutenin, hordein, secalin",

author = "Scherf, \{Katharina A.\}",

year = "2023",

month = jan,

day = "1",

doi = "10.1016/B978-0-323-95295-8.00041-1",

language = "English",

isbn = "9780323952965",

pages = "71--78",

booktitle = "ICC Handbook of 21st Century Cereal Science and Technology",

publisher = "Elsevier",

}

TY - CHAP

T1 - Gluten proteins

AU - Scherf, Katharina A.

PY - 2023/1/1

Y1 - 2023/1/1

N2 - Gluten proteins from wheat, rye, and barley count among the most complex and diverse protein aggregates found in nature. Their qualitative and quantitative composition is determined by genetic and environmental factors, the interaction between the two, and processing from the grain to the final product. This chapter provides an overview of the classification of gluten proteins, their primary, secondary, and tertiary structure, and their disulfide structure and network formation capacity, as well as the role of gluten in celiac disease, wheat allergy, and nonceliac wheat sensitivity.

AB - Gluten proteins from wheat, rye, and barley count among the most complex and diverse protein aggregates found in nature. Their qualitative and quantitative composition is determined by genetic and environmental factors, the interaction between the two, and processing from the grain to the final product. This chapter provides an overview of the classification of gluten proteins, their primary, secondary, and tertiary structure, and their disulfide structure and network formation capacity, as well as the role of gluten in celiac disease, wheat allergy, and nonceliac wheat sensitivity.

KW - Bread

KW - flour

KW - gliadin

KW - glutenin

KW - hordein

KW - secalin

UR - https://www.scopus.com/pages/publications/85166106892

U2 - 10.1016/B978-0-323-95295-8.00041-1

DO - 10.1016/B978-0-323-95295-8.00041-1

M3 - Chapter

AN - SCOPUS:85166106892

SN - 9780323952965

SP - 71

EP - 78

BT - ICC Handbook of 21st Century Cereal Science and Technology

PB - Elsevier

ER -

Gluten proteins

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this