Rheological properties of wheat gliadins in 50% (v/v) aqueous propanol were carried out as functions of gliadin concentration C and temperature. The solutions at 20 g L-1 to 200 g L-1 behave as Newtonian fluids with flow activation energy E-a of 23.5-27.3 kJ mol(-1). Intrinsic viscosity [eta] and Huggins constant kH are determined according to Huggins plot at C <= 120 g L-1. The results reveal that gliadins are not spherical shaped in 50% (v/v) aqueous propanol and the molecular size tends to increase with temperature due to improved solvation. (c) 2008 Elsevier Ltd. All rights reserved.