Wheat proteins (Triticum spp.)
Description
Plant-based proteins from wheat, used mainly as vital wheat gluten, hydrolyzed wheat protein (HWP), and less commonly wheat protein isolate.
Functional rationale: gluten network formation (elastic glutenin + extensible gliadin) delivers structure, gas retention, film-forming, and chew in doughs and meat-analog systems.
Sensory profile: neutral to mildly cereal, clean aroma; HWP can add umami/fermented notes at low doses.
Caloric value (per 100 g, dry powders)
Vital wheat gluten: ~360–380 kcal, protein 70–80 g, carbohydrates 10–15 g, fat 4–8 g.
Hydrolyzed wheat protein / isolates: typically 360–390 kcal, protein 80–90 g (grade-dependent), fat ≤3 g.
Key constituents
Gluten proteins: glutenins (polymeric, elasticity) and gliadins (monomeric, viscoelastic flow).
Peptides/amino acids (in HWP) for solubility and surface activity.
Minerals/vitamins: traces (processing removes most non-protein solids).
Production process
Milling → dough washing to remove starch → gluten separation, dewatering, drying → milling (vital wheat gluten).
Hydrolysis (enzymatic/acid) of gluten → HWP, then neutralisation, filtration, spray drying.
Optional fractionation/filtration to tailor MW distribution and solubility; instantising/agglomeration for dispersibility.
Quality controls: protein % (Kjeldahl/Dumas), moisture, ash, particle size/flow, solubility curve (pH), micro counts, mycotoxins (e.g., DON), metals.
Sensory and technological properties
Structure & gas retention: creates elastic networks for high oven spring and crumb.
Water management: increases water absorption and dough tolerance; improves freeze–thaw resilience with proper formulation.
Emulsifying/foaming: stronger with HWP (smaller peptides, higher surface activity).
Heat setting & film-forming: aids binding and sliceability in meat analogues/hybrids and filled pastas.
pH–salt sensitivity: functionality shifts with ionic strength and oxidation–reduction balance.
Food applications
Bakery: breads, rolls, flatbreads, high-protein loaves, noodles/pasta (firmness), laminated doughs.
Meat analogues & extenders: seitan, patty/loaf systems; binder in sausages where permitted.
Snacks/extrusion: improves elasticity and cell structure.
Beverages/culinary: HWP for foam stability, mouthfeel, and umami in soups/sauces (check allergen/gluten claims).
Nutrition and health
High protein density; lysine-limited profile → pair with legumes/soy for amino-acid complementarity.
Dietary fiber minimal (in isolated forms). Sodium intrinsically low.
Gluten-related disorders: not suitable for celiac disease or wheat allergy; HWP remains allergenic for sensitized individuals.
Fat profile
Low total fat; residual lipids are mainly PUFA — polyunsaturated fatty acids (e.g., linoleic n-6; beneficial when balanced, more oxidation-prone) and MUFA — monounsaturated fatty acids (e.g., oleic n-9; often neutral/beneficial), with minimal SFA — saturated fatty acids (keep moderated overall). TFA — trans fatty acids negligible; MCT — medium-chain triglycerides not significant.
Quality and specifications (typical topics)
Protein % (dry basis), moisture/ash, gluten index or wet gluten, Extensograph/Alveograph (e.g., W, P/L), water absorption (Farinograph), solubility (HWP), color/odor.
Microbiology: low counts, pathogens absent/25 g.
Contaminants: DON (deoxynivalenol), heavy metals within limits.
Storage and shelf life
Store cool/dry/airtight, away from odors; typical shelf life 12–24 months for low-aw powders.
Hydrated doughs/mixes: treat as perishable, ≤4 °C, use per recipe timing.
Allergens and safety
INCI functions in cosmetics (when applicable)
INCI names: Hydrolyzed Wheat Protein, Wheat Gluten, Wheat Amino Acids.
Roles: film-forming, skin conditioning, light humectancy, emulsion stabilising (use within safety/claim limits).
Troubleshooting
Dense loaf/poor volume: under-kneading or weak gluten → increase mixing/oxidants (e.g., ascorbic acid), adjust hydration, boost vital gluten.
Tearing/low extensibility: network over-oxidised/tight → reduce mix time/oxidants, add reducing agent (e.g., L-cysteine where allowed), increase resting.
Sticky dough/poor handling: over-hydration or salt too low → rebalance water/salt, cool dough, add fat/emulsifier.
Crumbly patties (meat analogues): raise hydration/binders (starches/fibers), incorporate oil emulsion, optimise heat set.
Sustainability and supply chain
Wheat is widely rotated, supporting soil health; lower GHG per protein vs many animal sources.
Operate under GMP/HACCP, manage process water toward BOD/COD targets, and use recyclable packaging; verify mycotoxin control in upstream grain.
Labelling
Declare as “vital wheat gluten”, “hydrolyzed wheat protein”, or “wheat protein isolate” as appropriate; highlight wheat/gluten allergen.
Protein claims (e.g., “high protein”) only when regulatory thresholds are met.
Conclusion
Wheat proteins provide best-in-class structure for bakery and robust binding/film-forming in culinary and meat-analogue systems. Selecting the right form (gluten vs HWP), and tuning hydration, oxidation–reduction balance, pH, and salt, delivers high volume, chew, and stable textures with clean flavor.
Mini-glossary
HWP — hydrolyzed wheat protein: Enzymatically/acid-treated wheat protein with higher solubility and surface activity.
WHC/OHC — water/oil-holding capacity: Governs yield, juiciness, and fat retention.
PUFA — polyunsaturated fatty acids: Potentially beneficial when balanced; more oxidation-prone.
MUFA — monounsaturated fatty acids: Often neutral/beneficial and relatively stable.
SFA — saturated fatty acids: Keep moderated overall; low share in wheat proteins.
TFA — trans fatty acids: Negligible in non-hydrogenated ingredients.
MCT — medium-chain triglycerides: Not significant in wheat proteins.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive hygiene systems with validated CCPs.
BOD/COD — biochemical/chemical oxygen demand: Wastewater metrics tied to environmental impact and treatment performance.
References__________________________________________________________________________
Johnson VA. Wheat protein. Basic Life Sci. 1976 Mar 1-7;8:371-85. doi: 10.1007/978-1-4684-2886-5_33.
Abstract. Results from AID-supported Nebraska research to improve the nutritional quality of wheat indicate that substantial genetic variation for grain protein content exists in wheat. Experimental lines with 5% higher protein in their grain than ordinary varieties have been selected from a high-protein X high-protein cross. Genetic variablity for lysine in wheat grain is limited. The genetic component of total lysine variability among 12,6000 wheats in the USDA World Collection was only 0.5%. Genetic increases in lysine ranging from 0.4 to 0.7% lysine have been identified in selections from a high-lysine X high-lysine cross. Lysine per unit protein is negatively correlated with protein content. In contrast, lysine per unit weight of grain is positively correlated with protein content suggesting that increasing the protein content of wheat can effectively increase the amount of lysine in the grain. Seed fractionation studies have determined that high protein in whole wheat results mainly from increased protein content of the starchy endosperm. Lysine differences were detected both in the endosperm and nonendosperm fractions. A new productive high-protein hard winter wheat variety derived from Atlas-66, with genetic potential for 2% higher grain protein content was released to growers by the Agricultural Research Service, USDA and the Nebraska Agricultural Experiment Station in 1975.
Alomari DZ, Schierenbeck M, Alqudah AM, Alqahtani MD, Wagner S, Rolletschek H, Borisjuk L, Röder MS. Wheat Grains as a Sustainable Source of Protein for Health. Nutrients. 2023 Oct 17;15(20):4398. doi: 10.3390/nu15204398.
Abstract. Protein deficiency is recognized among the major global health issues with an underestimation of its importance. Genetic biofortification is a cost-effective and sustainable strategy to overcome global protein malnutrition. This study was designed to focus on protein-dense grains of wheat (Triticum aestivum L.) and identify the genes governing grain protein content (GPC) that improve end-use quality and in turn human health. Genome-wide association was applied using the 90k iSELECT Infinium and 35k Affymetrix arrays with GPC quantified by using a proteomic-based technique in 369 wheat genotypes over three field-year trials. The results showed significant natural variation among bread wheat genotypes that led to detecting 54 significant quantitative trait nucleotides (QTNs) surpassing the false discovery rate (FDR) threshold. These QTNs showed contrasting effects on GPC ranging from -0.50 to +0.54% that can be used for protein content improvement. Further bioinformatics analyses reported that these QTNs are genomically linked with 35 candidate genes showing high expression during grain development. The putative candidate genes have functions in the binding, remobilization, or transport of protein. For instance, the promising QTN AX-94727470 on chromosome 6B increases GPC by +0.47% and is physically located inside the gene TraesCS6B02G384500 annotated as Trehalose 6-phosphate phosphatase (T6P), which can be employed to improve grain protein quality. Our findings are valuable for the enhancement of protein content and end-use quality in one of the major daily food resources that ultimately improve human nutrition.
Wang D, Li F, Cao S, Zhang K. Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat. Theor Appl Genet. 2020 May;133(5):1521-1539. doi: 10.1007/s00122-020-03557-5.
Abstract. Recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins, which are important determinants of wheat grain quality traits. The new insights obtained and the availability of precise, versatile and high-throughput genome editing technologies will accelerate simultaneous improvement of wheat end-use and health-related traits. Being a major staple food crop in the world, wheat provides an indispensable source of dietary energy and nutrients to the human population. As worldwide population grows and living standards rise in both developed and developing countries, the demand for wheat with high quality attributes increases globally. However, efficient breeding of high-quality wheat depends on critically the knowledge on gluten proteins, which mainly include several families of prolamin proteins specifically accumulated in the endospermic tissues of grains. Although gluten proteins have been studied for many decades, efficient manipulation of these proteins for simultaneous enhancement of end-use and health-related traits has been difficult because of high complexities in their expression, function and genetic variation. However, recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins. Therefore, the main objective of this review is to summarize the genomic and functional genomics information obtained in the last 10 years on gluten protein chromosome loci and genes and the cis- and trans-factors regulating their expression in the grains, as well as the efforts in elucidating the involvement of gluten proteins in several wheat sensitivities affecting genetically susceptible human individuals. The new insights gathered, plus the availability of precise, versatile and high-throughput genome editing technologies, promise to speed up the concurrent improvement of wheat end-use and health-related traits and the development of high-quality cultivars for different consumption needs.
Yahata E, Maruyama-Funatsuki W, Nishio Z, Tabiki T, Takata K, Yamamoto Y, Tanida M, Saruyama H. Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour. Proteomics. 2005 Oct;5(15):3942-53. doi: 10.1002/pmic.200402103.
Abstract. Wheat flour proteins were studied to identify the cultivar-specific proteins and use them to identify cultivars in flours. Proteins extracted from flours of Japanese wheat (cultivars Hokushin, Horoshirikomugi, Kitanokaori and Kachikei 33) and Canadian wheat (Canada Western Red Spring Wheat No. 1; 1CW) were analyzed by 2-DE with IEF gels over three pH ranges: pH 4-7, pH 5-8, and pH 6-11. This system enabled detection of more than 1600 protein spots. We recognized that among 50 protein spots showing cultivar-dependent qualitative changes, 25 proteins were wheat cultivar specific. These 50 protein spots were analyzed by N-terminal Edman degradation microsequencing and MALDI-TOF-MS; 21 protein spots were storage proteins, such as gliadin and low-molecular mass glutenin subunit. Five protein spots were identified as dehydroascorbate reductase (Triticum aestivum), triticin precursor (T. aestivum), alpha-amylase inhibitor (Oryza sativa), DNA-binding with one finger (Dof) zinc family protein (O. sativa), and nonphototropic hypocotyl 1 (NPH1) protein (Avena sativa). The other protein spots appeared to be hypothetical proteins (O. sativa or Arabidopsis thaliana) or functional unknown proteins. These specific proteins can be used as markers to identify wheat cultivars in blended flour composed of two or three flours.
Zilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Characterization of proteins from grain of different bread and durum wheat genotypes. Int J Mol Sci. 2011;12(9):5878-94. doi: 10.3390/ijms12095878.
Abstract. The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).
Day L, Bhandari DG, Greenwell P, Leonard SA, Schofield JD. Characterization of wheat puroindoline proteins. FEBS J. 2006 Dec;273(23):5358-73. doi: 10.1111/j.1742-4658.2006.05528.x.
Abstract. Puroindoline proteins were purified from selected UK-grown hexaploid wheats. Their identities were confirmed on the basis of capillary electrophoresis mobilities, relative molecular mass and N-terminal amino acid sequencing. Only one form of puroindoline-a protein was found in those varieties, regardless of endosperm texture. Three allelic forms of puroindoline-b protein were identified. Nucleotide sequencing of cDNA produced by RT-PCR of isolated mRNA indicated that these were the 'wild-type', found in soft wheats, puroindoline-b containing a Gly-->Ser amino acid substitution (position 46) and puroindoline-b containing a Trp-->Arg substitution (position 44). The latter two were found in hard wheats. Microheterogeneity, due to short extensions and/or truncations at the N-terminus and C-terminus, was detected for both puroindoline-a and puroindoline-b. The type of microheterogeneity observed was more consistent for puroindoline-a than for puroindoline-b, and may arise through slightly different post-translational processing pathways. A puroindoline-b allele corresponding to a Leu-->Pro substitution (position 60) was identified from the cDNA sequence of the hard variety Chablis, but no mature puroindoline-b protein was found in this or two other European varieties known to possess this puroindoline-b allele. Wheats possessing the puroindoline-b proteins with point mutations appeared to contain lower amounts of puroindoline protein. Such wheats have a hard endosperm texture, as do wheats from which puroindoline-a or puroindoline-b are absent. Our results suggest that point mutations in puroindoline-b genes may confer hard endosperm texture through accumulation of allelic forms of puroindoline-b proteins with altered functional properties and/or through lower amounts of puroindoline proteins.
Bancel E, Bonnot T, Davanture M, Branlard G, Zivy M, Martre P. Proteomic Approach to Identify Nuclear Proteins in Wheat Grain. J Proteome Res. 2015 Oct 2;14(10):4432-9. doi: 10.1021/acs.jproteome.5b00446.
Abstract. The nuclear proteome of the grain of the two cultivated wheat species Triticum aestivum (hexaploid wheat; genomes A, B, and D) and T. monococcum (diploid wheat; genome A) was analyzed in two early stages of development using shotgun-based proteomics. A procedure was optimized to purify nuclei, and an improved protein sample preparation was developed to efficiently remove nonprotein substances (starch and nucleic acids). A total of 797 proteins corresponding to 528 unique proteins were identified, 36% of which were classified in functional groups related to DNA and RNA metabolism. A large number (107 proteins) of unknown functions and hypothetical proteins were also found. Some identified proteins may be multifunctional and may present multiple localizations. On the basis of the MS/MS analysis, 368 proteins were present in the two species, and in two stages of development, some qualitative differences between species and stages of development were also found. All of these data illustrate the dynamic function of the grain nucleus in the early stages of development.
Wheat proteins 
