This research used the anterior, middle, and posterior wheat flour gluten protein as raw materials to determine their composition characteristics, the number of free sulfhydryl groups, surface hydrophobicity, glutenin macropolymer (GMP), and rheological properties and to explore the differences in physical properties, chemical properties, and rheological properties of these gluten proteins. The experimental results of ash content, protein content, number of free sulfhydryl groups, and surface hydrophobicity showed that the gluten protein of the anterior wheat flour was significantly lower than that of the posterior wheat flour, and the experimental results of water absorption, protein content, and GMP content showed that the gluten protein of the anterior wheat flour was significantly higher than that of the posterior wheat flour. The results of the rheological experiment showed that the G' and G″ of the anterior gluten protein were higher than those of the posterior gluten protein, and the maximum shape variable and non-deformable variable of the posterior gluten protein were higher than those of the anterior gluten protein. These experimental results confirmed that there were significant differences in the structural characteristics of the anterior, middle, and posterior wheat flour gluten protein. The spatial structure of the anterior wheat flour gluten protein was better than that of the posterior wheat flour gluten protein, and the viscoelasticity of the anterior wheat flour gluten protein was superior.
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