| Abstract
| - Accelerated aging was performed by incubation of wheat seeds at 40 °C and 100% relative humidityfor 3, 4, 6, 10, and 14 days. The effects of the treatment on seed germinability and on severalbiochemical characteristics of flour (carotenoids, free radical and protein contents, and proteolyticactivity) and gluten (free radical content and flexibility) were evaluated. A decrease of germinabilitywas found during aging, the germination being completely inhibited after 14 days. The lutein contentdecreased gradually, without going to zero, while that of free radicals increased. A reduction of solubleproteins and a degradation of glutenins and gliadins were observed, associated with a substantialincrease of protease activity and a decrease in gluten flexibility. The results were discussed in referenceto those previously obtained by natural aging of wheat seeds of the same species and cultivar. Keywords: Triticum durum; seed aging; free radicals; spin labeling EPR; lutein; proteases; storageproteins
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