**Author details**

Low molecular weight endogenous thiols such as glutathione, which mainly act as "protein protectors" [149] through the formation of PSSG during tissue desiccation, are responsible in wheat grains during its desiccation to a significant reduction of the MWD of the polymeric proteins by the formation of PPSSG (**Figure 12**). This action is all the more important because it is very targeted because GSH was bound almost exclusively to those cysteine residues that have been proposed to form intermolecular disulphide bonds (in particular, cysteines Cb\* and Cx, which are responsible for the aggregative nature of LMW-GS) as Köhler et al. [161]

Consequently, it is now clear that glutathione conjugation with polymeric proteins during the grain development resulting in drastic changes of the cellular redox status (largely due to environmental factors - **Figure 13**) plays a crucial role in controlling the MWD of the polymeric proteins which has been shown to be important in determining baking performance.

Since the 1990s, there has been a broad consensus within the scientific community that the value of using of a wheat flour depends mainly on the quality of the assembly of its prolamins (glutenins in particular) which are themselves largely under the control of protein polymorphism (the nature and relative abundance of LMW-GS and HMW-GS) and the conditions of development and maturation of the grains from which it is made. Although much progress has been made in the field of characterization of polymeric structures, in particular through the implementation of new analytical approaches (A-4F/MALLS), the fact remains that significant work needs to be done to better understand the structure of its protein assemblies of

This chapter demonstrates that to achieve these objectives, it is essential to better understand the mechanisms that govern the formation of these polymers and/or protein aggregates in wheat grains during the final stages of their development which are subject to changing environmental conditions (i.e. rising temperatures). In this context, the important role of cellular redox status is addressed by highlighting the significant effects of particular free thiols such as glutathione on the state of association of glutenins. These compounds, of which one of the main functions is to limit the deleterious effects of oxidative stress on protein structures by combining with them, will at the same time reduce the inter-prolamin interactions in the grain thus limiting their technological functionalities. The current improved understanding of these cellular mechanisms will undoubtedly open up new avenues for exploring redox strategies

The authors would like to thank the FSOV (French Support Fund for Plant Breeding) and the Conseil Régional HdF (Regional Council of Hauts de France) for supporting part of our

has been able to demonstrate it by using 35Slabelled GSH.

**5. Conclusions**

150 Global Wheat Production

technological interest (UPP or GMP).

**Acknowledgements**

research.

for wheat improvement required for a sustainable quality.

Aussenac Thierry\* and Rhazi Larbi

Address all correspondence to: thierry.aussenac@unilasalle.fr

Transformations and Agro-Resources (UP 2018.C103), Institut Polytechnique UniLaSalle, Beauvais, France
