Cereal Chem 47:135 - 139.  |  VIEW ARTICLE
Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. VI. Gliadin- Lipid-Glutenin Interaction in Wheat Gluten.

R. C. Hoseney, K. F. Finney, and Y. Pomeranz. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Free polar lipids (principally glycolipids) are bound to the gliadin protein by hydrophilic bonds and to the glutenin protein by hydrophobic bonds. In unfractionated gluten, the lipid apparently is bound to both protein groups at the same time. The simultaneous binding of polar lipids to gliadin and glutenin may contribute structurally to gas-retaining complexes in gluten in a manner not previously proposed.