Technical information on unmodified, enzymatic hydrolyzed and acid hydrolyzed wheat gluten provided by Tereos Syral.

*Weight distribution for SDS soluble protein in gluten products expressed as relative % of different fractions. 15.3% of unmodified gluten was not soluble in SDS whereas enzymatic and acid hydrolyzed gluten products were completely soluble.¤Degree of deamidation was measured by a titrimetric determination of the free ammonia in native, enzyme hydrolyzed and acid hydrolyzed wheat gluten, expressed as % of the free ammonia after total deamidation of wheat gluten.†Emulsifying capacity denotes the maximum amount of oil that is emulsified by a standard amount of protein (g oil/g product).‡Solubility of gluten proteins in phosphate buffered saline (PBS) based on protein concentration measured by amino acid analysis. Determined as % protein extracted from 1 mg/mL solutions of gluten products. Own results.-: not tested.Technical information on unmodified, enzymatic hydrolyzed and acid hydrolyzed wheat gluten provided by Tereos Syral.