Glutenin Protein Polymers

Glutenin Protein Polymers

Protein components are among the most important ingredients of bread, since they determine breadmaking quality. A strong relationship has been established between dough strength and/or baking quality and the average molecular size and size distribution of the polymeric glutenin components. In this application note, we used an asymmetric field flow fractionation (AFFF) technique combined with multi angle light scattering (MALS). This procedure enables us to identify variations in size distribution and conformation of functional glutenin polymers in wheat flours characterized by significantly different rheological and bread-making properties.