Wheat Storage Proteins at Interfaces
This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. The components studied were gliadin fractions (a-gliadins, b-gliadins, g-gliadins and w-gliadins), the high-molecular-weight glutenin subunit 1Dx5, and a 58 kDa peptide derived from the central repetitive domain of