Triticeae Genomics and Genetics, 2024, Vol.15, No.2, 77-87 http://cropscipublisher.com/index.php/lgg 78 disorders through genetic modification and selective breeding. By addressing these objectives, this research seeks to provide scientific foundations for developing safer and more nutritious wheat varieties, ultimately benefiting individuals with gluten-related disorders and the broader agricultural community. 2 Gluten: Structure and Function 2.1 Composition of gluten proteins Gluten is a complex mixture of storage proteins found in wheat and related grains. It primarily consists of two main protein groups: glutenins and gliadins. Glutenins are further divided into high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). The HMW-GS, such as 1Ax2.1* and 1By19* identified in spelt wheat, play a crucial role in the formation of gluten macropolymers due to their ability to form intermolecular disulfide bonds with other glutenins and gliadins (Cao et al., 2022). Similarly, the LMW-GS, such as the Glu-B3h gene, contribute to the overall quality of wheat by enhancing dough strength and breadmaking properties (Wang et al., 2016). 2.2 Functional properties of gluten in food The functional properties of gluten are largely attributed to its unique viscoelastic characteristics, which are essential for the texture and structure of various wheat-based products. The HMW-GS, with their longer repetitive regions and high percentage of α-helices, are particularly beneficial for forming superior gluten macropolymers, which enhance the elasticity and extensibility of dough (Cao et al., 2022). On the other hand, the LMW-GS, such as those encoded by the Glu-B3h gene, contribute to superior flour quality by increasing dough strength and loaf volume, which are critical parameters in breadmaking (Wang et al., 2016). 2.3 The role of gluten in wheat quality The quality of wheat is largely influenced by its gluten composition and functionality. Wang et al. (2016) used the wheat cultivar CB037B and its Glu-B3 deletion line CB037C to comprehensively analyze the molecular characteristics and functional properties of the Glu-B3h gene through proteomics and molecular biology methods. The study results showed that the absence of Glu-B3h did not significantly affect plant morphology or yield traits but led to a reduction in the number and size of protein bodies, as well as significant decreases in key quality parameters such as dough mixing performance, strength, bread volume, and scores (Figure 1). The Glu-B3h gene, identified as a low-molecular-weight glutenin subunit (LMW-GS), has been confirmed as a crucial determinant of dough strength and baking quality, further highlighting the importance of gluten composition in determining wheat quality (Wang et al., 2016). The presence of specific high-molecular-weight glutenin subunits (HMW-GS), such as 1Ax2.1 and 1By19, has been shown to improve wheat quality by forming a stronger gluten network, which is essential for producing high-quality bread and other wheat-based products (Cao et al., 2022). Figure 1 by Wang et al. (2016) illustrates the impact of the Glu-B3h gene on gluten content and dough performance. Figures 3a and 3b show the variations in gluten content during different developmental stages in CB037B and CB037C. The study indicates that the absence of Glu-B3h significantly reduces the gluten macropolymer (GMP) content, which directly affects dough mixing performance. Figure 3c demonstrates that the lack of Glu-B3h significantly lowers the dough tolerance index, development time, stability, maximum resistance, and extensibility. Figure 3d depicts changes in bread volume and scores, showing that the absence of Glu-B3h leads to a significant decrease in both bread volume and scores. These results clearly indicate that the Glu-B3h gene, by influencing the formation of gluten macropolymers, significantly enhances dough performance and bread-making quality. The study provides direct visual evidence of the importance of the Glu-B3h gene in wheat quality improvement. It emphasizes the potential of genetic engineering and marker-assisted selection to improve gluten quality, offering new tools and methods for wheat breeding. 3 Genetic Bases of Wheat Allergies 3.1 Overview of wheat allergies Wheat allergies are a significant health concern, affecting a substantial portion of the population. These allergies can manifest in various forms, including gastrointestinal and systemic allergic reactions, upon the ingestion of
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