Properties of Gluten, Gliadin and Glutenin

Functional properties of gluten, gliadin and glutenin and their relationships were investigated within pH value from 3 to 11 through the evaluation of solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability. Results indicated that solubility, emulsifying capability and emulsifying stability, foaming ability of gluten was the weakest at pH 7. Gliadin exhibited better solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability than glutenin at the same pH condition. Therefore, gliadin was the major component for improving function of wheat gluten.