Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content

• Gluten in various glutenin to gliadin ratios were set as models upon ageing.
• Depolymerization degree showed linear-law dependence on frozen storage time and gliadin content.
• Importance of gliadin content on the depolymerization degree of GMP was indicated.

In the present study, gluten samples varied in different glutenin to gliadin ratios were used to study the depolymerization behavior of glutenin macropolymers (GMP) during the frozen storage. The depolymerization degree of GMP increased with the enhanced frozen storage time for all the gluten samples, and also increased with enhanced gliadin content at each frozen storage period. Moreover, the depolymerization degree showed linear-law dependence on the frozen storage time and the gliadin content. A multiple linear regression model with frozen storage time and gliadin content as variables accounts for 94% of the variance of depolymerization degree. This study also rationalized the important effect of gliadin content on the depolymerization degree of GMP.