Cereal Research Communications

, Volume 38, Issue 1, pp 90–100 | Cite as

Gluten formation from flour of kernels in developing wheat grain

  • T. Abonyi
  • S. Tömösközi
  • M. Budai
  • Sz. Gergely
  • É. Scholz
  • D. Lásztity
  • R. LásztityEmail author
Open Access
Quality and Utilization


The proteins that form gluten of a winter wheat cultivar, Ukrainka (HMW-GS composition 1, 7+8, 5+10) grown in Hungary and harvested in the year 2006, was investigated during grain development. The formation of gluten, its protein fractions and composition of polymeric fraction, were followed starting at the 12th day after anthesis (DAA) to the 52nd.

Gluten formation was first observed (manual method of determination) only 20–25 days after anthesis and its quantity increased rapidly during the next period of grain development. The gluten was separated to a fraction extractable with SDS-phosphate buffer and another fraction, unextractable by this buffer. An increase in the ratio of unextractable polymeric protein (UPP)/soluble protein fraction was observed during grain development. As expected, gliadin was the main component of the soluble fraction and glutenin that of the insoluble one. HMW monomers were detected in unreduced fractions in small quantities only until 30th DAA. RP-HPLC of reduced gluten fractions showed a slight increase of the ratio HMW/LMW with days after anthesis.

An increase of relative viscosity of gluten solutions during grain development was also observed as a sign of polymerization of glutenin subunits and consequently an increase in average molecular weight of glutenin.


wet gluten content ratio of unextractable polymeric protein (UPP) HMW/LMW ratio of glutenin viscosity of gluten solutions protein and grain development 


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© Akadémiai Kiadó, Budapest 2010

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • T. Abonyi
    • 1
  • S. Tömösközi
    • 1
  • M. Budai
    • 1
  • Sz. Gergely
    • 1
  • É. Scholz
    • 1
  • D. Lásztity
    • 2
  • R. Lásztity
    • 1
    Email author
  1. 1.Department of Applied Biotechnology and Food ScienceBudapest University of Technology and EconomicsBudapestHungary
  2. 2.Department of Plant PhysiologyEötvös Loránd UniversityBudapestHungary

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