Effect of Heat-treatment on Endersperm Protein Components of Wheat

Three wheat cultivars with different gluten strength were selected and the samples were treated at different temperature to determine their albumin globulin, gliadin, acetic acid soluble glutenin and acetic acid insoluble protein content. The result showed as follows : treated strong gluten wheat and medium strong gluten wheat at high temperature, the content of albumin globulin and acetic acid soluble glutenin decreased, gliadin content remained stable and the content of acetic acid insoluble protein increased; treated weak gluten wheat, the content of albumin globulin, gliadin and acetic acid soluble glutenin also decreased and the content of acetic acid insoluble protein increased significantly. These conclusions might be used to explain why quality of strong gluten or medium strong gluten wheat became poorer and quality of weak gluten wheat became better after high temperature(90~110℃) treatment.