STUDY ON CHARACTERISTICS OF WHEAT SOLUBLE PROTEINS

摘要

Some characteristics of soluble wheat proteins were studied in this paper. Although it is not suggested that soluble wheat proteins are the most important factor, there are clear indications that they do exercise a significant effect. A systematic study of these soluble wheat proteins will be justified not simply on scientific but also commercial terms.Soluble proteins of wheat are composed of albumins, globulins, glycoproteins, nucleoproteins and lipid-protein complexes which represent about 15-20%of the total wheat proteins. These proteins contain relatively large number of -SH groups and S-S bonds. Salt-soluble proteins contain about 50% of all the wheat flour -SH groups and 20% of S-S bonds according to the report of Smith in 1965. The importance of SH groups and S-S bonds in the functional properties of bread wheat protein has been reported by many authors (Sullivan, 1963; Ewart, 1988; Tsen, 1969). These studies were not performed on isolated proteins and, in general, investigations of bakingquality have focused on gliadins and glutenins. Although a vast amount of information has been accumulated in the last two decades on wheat endosperm proteins and their genes, most of the studies also have been focused on gliadins and glutenins. Therefore comparatively little information is available on soluble proteins.