A A C C   2 0 0 0   A n n u a l   M e e t i n g

Wheat gluten has unique viscoelastic properties due to its constituent components viz. gliadin and glutenin. However the high degree of amidation and high molecular weights limit its extensive use as a functional protein for certain applications. Various physical, chemical and enzymatic modifications have been tried to change its properties for versatile end uses. Sonication has been used to extract gluten out of flour very efficiently. Until now, sonication has been used for small size samples. In the present study, for the first time, gluten samples have been sonicated in large quantities and the effect of various parameters such as intensity of sonication and flow rate have been studied. A special flow through vessel has been designed for continuous sonication of a gluten suspension. A vital gluten suspension (0.2 percent) was passed through the vessel at different rates of flow and different intensities of sonication. The changes occurring during sonication were followed by SE-HPLC. The large insoluble glutenin fraction was broken down and caused increase in solubility of protein whereas the gliadin fraction showed little no change. The role of oxygen and radicals in sonication will be discussed.