Relation between Aggregation Behavior of Glutenin and Its Polypeptide Composition

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Abstract
It was found in the previous studies that the quality of flour is closely related to the aggregation behavior of gluten separated from it, and that difference of aggregation behavior of gluten was mainly due to the nature of glutenin contained in it. In the present paper, aggregation behaviors of glutenins were investigated in relation to their polypeptide compositions with ten kinds of flours. Component polypeptides of glutenin were fractionated into three fractions, FI, FII and FIII, by gel filtration, and their polypeptide compositions and aggregation behaviors were investigated. The ratio of the three fractions was different among the ten glutenins, and a correlation was found between τ10/C values, a parameter for aggregation reaction, of glutenins and their FI and FII contents. τ10/C decreased with increasing content of FI and with decreasing content of FII. Therefore, the aggregation behavior of gluten depends at least partly on the contents of FI and FII in glutenin.