抄録
Comparison of the aggregation behavior of gluten was made by following the turbidity change of gluten suspension with four kinds of glutens prepared from flours different in flour quality. The four kinds of gluten showed different behaviors suggesting a relation to the flour quality. From the observation of the aggregation behavior of separated glutensis and gliadins and also of reconstituted glutens, it was concluded that the aggregation behavior of gluten is determined mainly by the nature of glutenin it contains. To investigate the difference of compositions of glutenins, component polypeptides of glutenin were fractionated by gel filtration into three fractions FI, FII and FIII after reduction and cyanoethylation of glutenin The glutenin from a strong flour was rich in FII, while the glutenin from a weak flour in Fl. The observation of the aggregation behaviors of FI, FII and FIII suggested that the aggregation behavior of glutenin depends on the contents of these fractions.
