Gluten Part2

Abstract

The biochemical basis for differences in wheat protein functionality A great deal of research has been carried out to try to determine, in chemical terms, why wheat proteins are so unique from a functional viewpoint. Although some progress has been made, a complete understanding of the molecular properties that are important to the functionality of these proteins is still distant. The reasons for this are that wheat proteins are extremely complex and they are difficult to study, using the more usual techniques of protein chemistry, because of their insolubility except under rather extreme conditions.

Citation

Schofield, J.D. (1983), "Gluten Part2", Nutrition & Food Science, Vol. 83 No. 4, pp. 10-11. https://doi.org/10.1108/eb058960