Proteomics as a tool in gluten protein research

Abstract

Gluten proteins account for 80% of wheat grain protein and are the largest contributor to wheat quality. Proteomics tools can be deployed in a programme designed to manipulate gluten proteins to improve quality and functional properties, to understand gluten structure and interrelationships between its components, and potentially to reduce allergies. The aim of this chapter is to review developments in the proteomics of gluten proteins, mainly from the last decade. It is clear that the technology used for gluten proteomics has developed significantly in this period, and the publication of the first completely sequenced wheat genome in 2014 has facilitated the application of these techniques in cereal research. Proteomics was shown to be useful for studying the effects of various biotic and abiotic stress conditions on gluten proteins during grain development. Proteomics will be increasingly important in investigating genotype by environment interaction in terms of baking quality characteristics. Great strides have also been made in the use of proteomics to identify gluten peptides with allergenic or toxic sequences. The integration of functional genomics, proteomics, bioinformatics, breeding and genetic resources is contributing to our understanding of the genetic and biochemical bases of quality traits in wheat. Technology is continually being developed and applied to elucidate interactions between biological molecules at all stages of the flow of genetic information in biological systems, and proteomics in combination with genomics will continue to play an important role in gluten protein research.