[Influence of a moist-heat treatment on protein fractions of wheat].

Influence of different temperature modes of a moist-heat treatment on the protein fractions of wheat, grown in Uzbekistan, has been studied within a temperature range from 40 to 80 degrees C. Using inversed phase and exclusion chromatography, we have revealed that moist-heat treatment reduces the extract content and causes some changes in the ratio between high- and low-molecular components. If the treatment temperature exceeded 60 degrees C, then, in all cases, except the glutenin fraction, the content of high-molecular components decreased, whereas the content of low-molecular components increased.