Chromatographic separations of gluten proteins and relationships with flour technological properties.

Size exclusion (SE)-chromatography and reversed-phase high performance Iiquid chromatography (RP-HPLC) has been performed on gluten proteins extracted from flours of different bread wheat cultivars: material used was characterized by a wide range of breadmaking characteristics. Soluble and insoluble proteins were detetmined by SE-chromatography, using different extraction procedures. Insoluble glutenins have been reduced and low- and high-molecular weight glutenin subunits analysed by RP-HPLC; the effect of different allelic type at the Glu-1 and Glu-3 Joci on the amount of insoluble proteins can be directly estimated. Quantitative chromatographic data have been correlated with technological data obtained using alveographic measurements. Differences in breadmaking performance of different flours can be associated to the different amounts of protein classes.