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Physicochemical and Thermal Properties of Wheat Gluten Fractions from Hard Red Winter Wheat Cultivar

Enriched gliadins, HMW‐GS and LMW‐GS were obtained by differential solvent fractionation from flour using a modification of the method described by Verbruggen et al (1998). Briefly, flour was defatted with chloroform (CHCl3) followed by gliadins extraction with 50% (v/v) n‐Propanol (n‐PrOH), glutenin subunits were extracted from the residue at 60°C by adding 50% n‐PrOH containing 1% (w/v) dithiothreitol (DTT), and the low molecular weight glutenins were precipitated by 85% n‐PrOH. The surface hydrophobicity, charge‐to‐mass ratio, and thermal properties of the three fractions were investigated using reverse‐phaseHPLC, capillary electrophoresis (CE), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). Gliadin and LMW‐GS fractions resolved in peaks with different surface hydrophobicity and a relatively wide range of charge‐to‐mass ratio. Samples were pre‐heated to remove residual solvent using TGA. The DSC profile of the pre‐heated gliadin and LMW‐GS‐rich fractions revealed similar glass transition onset, midpoint and conclusion temperatures, averaging 134.9, 143.0 and 151.3°C, respectively, and 0.255 J/g/°C. While the glass transition for the HMW‐GS rich fraction showed higher trend averaging 137.5, 144.3 and 153.1°C for onset, midpoint and conclusion temperature, respectively, and 0.318 J/g/°C.