Cereal Chem 57:325 - 331.  |  VIEW ARTICLE
Effect of Heat Treatment on Protein Solubility and Viscoelastic Properties of Wheat Gluten.

M. F. Jeanjean, R. Damidaux, and P. Feillet. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Gluten was extracted from four common wheat and three durum wheat cultivars, cast into a special cell, and dipped into boiling water for 0-7 min, after which viscoelasticity and protein solubility were examined. On heating, gluten compressibility decreased, gluten firmness increased, and some proteins soluble in 60% ethanol were insolubilized through the formation of new bonds, possibly disulfide. Viscoelastic properties correlated highly with the content of proteins that were soluble in 60% ethanol or in 1% mercaptoethanol/0.025M borate buffer. Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that some subunits of salt-soluble and gliadinlike proteins participate in the formation of insoluble protein networks and others do not. Differences between cultivars were significant. In common wheats with better baking quality and durum wheats with better pasta-cooking quality, the tendency of the ethanol-soluble proteins to aggregate during heating was greater.