Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Wheat gluten fractions: Hydrophobic, surface, and thermal properties


A. Mohamed Abdellatif 1*, I. M. Alruqaie 2, M. S. Alamri 1, H. Shahzad 1

Recieved Date: 2013-07-02, Accepted Date: 2013-10-19


The thermal and other physical properties of gluten protein fractions from hard red winter wheat cultivar were studied. Differential solvent fractionation of proteins was performed to obtain gliadin, low and high molecular weight glutenin-rich (LMW-GS and HMW-GS, respectively) fractions from defatted flour. The surface hydrophobicity, charge-to-mass ratio, and thermal properties of the three fractions were investigated using reverse phase-HPLC, capillary electrophoresis (CE), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Gliadin and LMW-GS fractions resolved in peaks with greater surface hydrophobicity compared to the HMW-GS. In free zone capillary electrophoresis, gliadin fraction revealed about 29 peaks with a relatively wide range of charge-to-mass ratio. All but eight peaks of the LMW-GS fraction separated by CE had similar charge-to-mass ratio to the peaks observed in the gliadin fraction. HMW-GS fraction revealed five major and at least four minor peaks separated by charge-to-mass ratio. Two peaks were observed in the DSC thermograms of the three fractions corresponding to residual solvent (60ºC) and water in the sample after freeze-drying. Attempts to remove residual solvent (60°C) resulted in better glass transition detection. Pre-heated gliadin and LMW-GS-rich fractions revealed similar glass transition onset, midpoint and conclusion temperatures, averaging 134.9, 143.0 and 151.3ºC, respectively, and 0.255 J/g/°C, whereas the glass transition for the HMW-GS rich fraction showed higher values averaging 137.5, 144.3 and 153.1°C, respectively, and 0.318 J/g/°C.


Gluten, gliadin, glutenin, subunits, RP-HPLC, CE, DSC, TGA

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 477-483

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