Effect of the time of frozen on secondary structure of glutenin and gliadin and textural properties of dough

The changes of the contents of-SH and-SS and secondary structure in the wheat gliadin and glutenin at the condition of- 18℃ for frozen storage 0 ~ 28days were investigated, and the relation of the changes of the contents of- SH and- SS and secondary structure in the wheat gliadin and glutenin were discussed. The results showed that the contents of- SS, β- folded increased, the content of- SH, α- helix, β- turn reduction decreased. These changes of glutenin were greater than gliadin. Texture results showed that: the viscosity, elasticity and hardness of frozen dough were influenced by the reduction of the contents of the SS, α-helix and β-turn structure in two proteins.