Glutenin

Glutenin (also called glutelin or glutenine) is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high molecular weight (HMW) and low molecular weight (LMW) subunits with molar masses from c. 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces. Glutelin is responsible for the strength and elasticity of dough.