ReviewComprehensive reviews in food science and food safety2026
Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.
Review in Comprehensive reviews in food science and food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
High-molecular-weight glutenin subunits (HMW-GSs) form the structural backbone of the wheat gluten network, and their compositional and structural polymorphisms strongly shape dough rheological properties. As wheat processing becomes increasingly standardized and specialized, the requirements for dough properties, especially strength and extensibility, are becoming more stringent and diverse. This makes it essential to clarify the structure-function and dose-effect relationships between HMW-GS and dough rheological properties. On the basis of current evidence, this review focuses on three main aspects: (1) the contributions of HMW-GS allelic variation to dough strength and extensibility; (2) the molecular mechanisms by which multidimensional structural features of HMW-GSs determine these rheological traits; and (3) the relationships between multidimensional structural polymorphism and dough strength and extensibility. Subunits, such as Ax1, Ax2*, Bx14 + By15, and Bx17 + By18, can synergistically enhance both strength and extensibility, whereas Bx7
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