Wheat seed storage proteins, especially glutenins and gliadins, have unique functional
properties giving rise to a wide array of food products for human consumption. The wheat …

The high The high-and low-molecular-weight glutenin subunits are major contributors to
dough strength and elasticity, through their influence on glutenin polymer structure. The …

Cellular mechanisms of stress sensing and signaling represent the initial plant responses to
adverse conditions. The development of high-throughput “Omics” techniques has initiated a …

The synthesis of seed storage protein (SSP) is mainly regulated at the transcriptional level.
However, few transcriptional regulators of SSP synthesis have been characterized in …

Wheat Gli-2 loci encode complex groups of α-gliadin prolamins that are important for
breadmaking, but also major triggers of celiac disease (CD). Elucidation of α-gliadin …

Key message The hybridization events with wild relatives and old varieties are an alternative
source for enlarging the wheat quality variability. This review describes these process and …

Wheat remains a critical global food source, pressured by climate change and the need to
maximize yield, improve processing and nutritional quality and ensure safety. An enormous …

Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives
are processed and consumed globally. Wheat grain quality (WGQ) is central to food …

Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating
gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin …

Environmental stress during grain filling may affect wheat protein composition, thus
influencing its final quality. A proteomic approach was used to evaluate changes in storage …