Prolamin proteins are responsible for the network that gives wheat dough its viscoelastic properties. Non-prolamin depleted gluten was prepared under conditions that preserve its functionality. Electron Spin Resonance (ESR) was used to provide information about the dynamics of the protein at temperatures between 5 and 90°C by specific spin labelling of its cysteine residues. The spectra were of a composite type, resulting from at least two populations of spin labels largely differing in molecular mobility. The correlation time of the less mobile nitroxide radicals was determined by saturation transfer ESR. Upon heating there was a transfer from the slow to the fast moving population of radicals, and an increase of mobility of this last catagory that followed the Arrbenins law. The effect of temperature on molecular flexibility was reversible. This was not the case for purified, polymerised glutenin subunits extracted from gluten. Urea created similar modifications on gluten as heat.Key words: Prolamin; Gluten; ESR; ST-ESR; Temperature; Urea segmental mobility in the proteins in D20 was high (~65%) and increased with temperature.Electron spin resonance (ESR) spectroscopy can yield information about polymer networks by the use of a stable paramagnetic compound [9]. Spin probing informs about the solvent environment, whilst covalent spin labelling reflects the segmental mobility of labelled molecules. Previous work has proven the usefulness of ESR spectroscopy in understanding the properties of functional gluten. Spin probing showed a compartimentation of the liquid phase of hydrated gluten, namely, the existence of a lipid and of an aqueous phase [10,11], and of two different microenvironments in the water phase [12,13]. The polypeptide flexibility was found to depend on the gliadin/ glutenin ratio and on the organisation of glutens 00,11].To improve our understanding of the organisation of gluten and of the interactions in the protein network, we investigated, in this paper, the effect of temperature and chemical denaturation on the molecular flexibility of gluten and glutenin subunits by ESR and saturation transfer (ST)-ESR.