Unlock Exclusive Discounts & Flash Sales! Click Here to Join the Deals on Every Wednesday!
Wheat (Triticum aestivum L.) grains contain two kinds of major proteins: storage and non-storage proteins. The storage proteins mainly consist of glutenins and gliadins imparting dough viscoelasticity and extensibility. The non-storage proteins, also named metabolic proteins, include water-soluble proteins and salt-soluble globulins, accounting for 15% of all the grain proteins.