Veraverbeke Wim S, Delcour Jan A
Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Heverlee, Belgium.
Crit Rev Food Sci Nutr. 2002;42(3):179-208. doi: 10.1080/10408690290825510.
The unique breadmaking properties of wheat are generally ascribed to the visco-elastic properties of its gluten proteins. While monomeric gluten proteins (gliadin) show viscous behavior, polymeric gluten proteins (glutenin) are elastic. The unique elasticity of glutenin results to a large extent from its polymeric nature. Glutenin is a highly heterogeneous mixture of polymers consisting of a number of different high- and low-molecular-weight glutenin subunits linked by disulfide bonds. Although glutenin obviously is the major polymeric protein in wheat, other polymeric proteins occur as well. Their importance in breadmaking may be underestimated. Nevertheless, variations in both quantity and quality of glutenin strongly determine variations in breadmaking performance. Structural features of different classes of glutenin subunits are described. Variations in glutenin quality may result from variations in its (1) structure, (2) size distribution, and (3) subunit composition. Some hypotheses on glutenin structure and current insights into the role of glutenin size distribution are evaluated. Finally, different ways in which variation in glutenin composition may directly or indirectly (by affecting glutenin structure and/or size distribution) influence glutenin quality are discussed.
小麦独特的烘焙特性通常归因于其面筋蛋白的粘弹性。虽然单体面筋蛋白（醇溶蛋白）表现出粘性行为，但聚合面筋蛋白（谷蛋白）具有弹性。谷蛋白独特的弹性在很大程度上源于其聚合性质。谷蛋白是一种高度异质的聚合物混合物，由许多不同的高分子量和低分子量谷蛋白亚基通过二硫键连接而成。虽然谷蛋白显然是小麦中的主要聚合蛋白，但也存在其他聚合蛋白。它们在烘焙中的重要性可能被低估了。然而，谷蛋白数量和质量的变化强烈地决定了烘焙性能的变化。描述了不同类别的谷蛋白亚基的结构特征。谷蛋白质量的变化可能源于其（1）结构、（2）大小分布和（3）亚基组成的变化。评估了一些关于谷蛋白结构的假设以及目前对谷蛋白大小分布作用的见解。最后，讨论了谷蛋白组成变化可能直接或间接（通过影响谷蛋白结构和/或大小分布）影响谷蛋白质量的不同方式。
