Gliadins account for 40-50% of the total storage proteins of wheat and are classified into four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β-, and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds, although α-gliadins with odd numbers of cysteine residues have also been reported. Gliadins are generally regarded to possess globular protein structure, though recent studies report that the α/β-gliadins have compact globular structures and γ- and ω-gliadins have extended rod-like structures. Newer techniques such as Mass Spectrometry with the development of matrix-assisted laser desorption/ionization (MALDI) in combination with time-of-flight mass spectrometry (TOFMS) have been employed to determine the molecular weight of purified ω- gliadins and to carry out the direct analysis of bread and durum wheat gliadins. Few gliadin alleles and components, such as Gli-B1b, Gli-B2c and Gli-A2b in bread wheat cultivars, γ-45 in pasta, γ-gliadins in cookies, lower gliadin content for chapatti and alteration in Gli 2 loci in tortillas have been reported to improve the product quality, respectively. Further studies are needed in order to elucidate the precise role of gliadin subgroups in dough strength and product quality.

中文翻译：

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小麦麦醇溶蛋白的生化和功能特性：审查。

麦醇溶蛋白占小麦总储存蛋白的40-50％，并分为四个亚类，α-，β-，γ-和ω-麦醇溶蛋白。基于它们的一级结构和分子量，它们也被分类为ω5-，ω1、2-，α/β-和γ-麦醇溶蛋白。麦醇溶蛋白的半胱氨酸残基主要形成分子内二硫键，尽管也已经报道了具有奇数个半胱氨酸残基的α-麦醇溶蛋白。麦醇溶蛋白通常被认为具有球状蛋白质结构，尽管最近的研究报道α/β-麦醇溶蛋白具有紧密的球状结构，而γ-和ω-麦醇溶蛋白具有延伸的棒状结构。结合基质飞行激光解吸/电离（MALDI）技术和飞行时间质谱（TOFMS）的开发，采用了质谱分析等新技术来确定纯化的ω-麦醇溶蛋白的分子量并进行面包和硬质小麦麦胶的直接分析。很少有麦醇溶蛋白等位基因和成分，例如面包小麦品种中的Gli-B1b，Gli-B2c和Gli-A2b，面食中的γ-45，曲奇中的γ-麦醇溶蛋白，薄饼中较低的麦醇溶蛋白含量和玉米粉圆饼中Gli 2位点的改变据报道分别改善了产品质量。为了阐明麦醇溶蛋白亚群在面团强度和产品质量中的确切作用，还需要进一步的研究。很少有麦醇溶蛋白等位基因和成分，例如面包小麦品种中的Gli-B1b，Gli-B2c和Gli-A2b，面食中的γ-45，饼干中的γ-麦醇溶蛋白，薄饼中较低的麦醇溶蛋白含量和玉米粉圆饼中Gli 2位点的改变据报道分别改善了产品质量。为了阐明麦醇溶蛋白亚群在面团强度和产品质量中的确切作用，还需要进一步的研究。很少有麦醇溶蛋白等位基因和成分，例如面包小麦品种中的Gli-B1b，Gli-B2c和Gli-A2b，面食中的γ-45，饼干中的γ-麦醇溶蛋白，薄饼中较低的麦醇溶蛋白含量和玉米粉圆饼中Gli 2位点的改变据报道分别改善了产品质量。为了阐明麦醇溶蛋白亚群在面团强度和产品质量中的确切作用，还需要进一步的研究。