Abstract
The aggregation behavior was investigated by the method presented in the previous paper, with the glutens separated from ten kinds of wheat flours different in the mixing property. It was shown that the rate constant of aggregation, k, increased in the order of the weak, medium and strong flour. This is an additional evidence for the correlation between the aggregation behavior of the separated gluten and the mixing property of the flour, which was suggested in the previous paper with four kinds of flours. The aggregation behaviors of glutenin and gliadin were also investigated after fractionation of gluten. A good correlation was observed between the τ10/C values of gluten and glutenin separated from it, showing that the difference of the aggregation behavior of gluten is mainly due to the nature of glutenin.
