Glutenins are high-molecular weight seed storage proteins of wheat endosperm. Thought to be responsible for the visco-elastic property of wheat dough. Disulfide-bridge linked aggregates. Glutenins are coded by several genes on each of the group 1 chromosomes of wheat. The mature protein is characterized by a large number of well preserved repeats of the two motifs: GQQPGQ and GQQPGQGQQGYYPTS. Belongs to the gliadin/glutenin family.