Amacandelo aphambili e-gluten powder yi-wheat gluten kunye ne-alcohol e-soluble protein, kunye nexabiso elincinci lesitashi, amafutha, iiminerali, njl. (Itheyibhile 1). I-Wheat gluten yiprotheni eyenziwe yi-polymerization ye-polypeptide bond ngokusebenzisa i-intermolecular disulfide bonds. Inobunzima obukhulu bemolekyuli, i-fibrous, kwaye idibene kakhulu ngendlela ye-branching. Ubume bayo bungaqhelekanga, kwaye i-molecule iqulethe ezininzi i-β - izakhiwo ezigoqiweyo, ezityebileyo kwi-glutamine (Gln) kunye ne-cysteine ??(Cys). Iprotheyini enyibilikayo yotywala yiprotheyini ye-monomeric enobunzima bemolekyuli malunga ne-35 kD, i-spherical in shape, ayinyibiliki emanzini kunye ne-anhydrous ethanol, kodwa i-soluble kwi-70% ukuya kwi-80% yesisombululo se-ethanol. Iimpawu zayo kukuba ine-proline eninzi kunye ne-amide, i-non-polar side chain kune-polar side chain, akukho sakhiwo se-subunit ngaphakathi kwe-molecule, kwaye akukho zibophelelo ze-disulfide phakathi kwamaketanga e-peptide. Amatyathanga e-peptide enye adityaniswe ngamabhondi e-hydrogen, iibhondi ze-hydrophobic, kunye ne-intramolecular disulfide bond, ezenza i-compact three-dimensional structure. Ngaphantsi kweemeko eziphantsi ze-pH, iiprotheyini ezinyibilikayo zotywala zinokuhlelwa zibe ziindidi ezine ngokusekwe ekuhambeni kwazo kwe-electrophoretic: alpha, beta, gamma, kunye ne-omega. Phakathi kwazo, iiproteni ze-alpha ezinyibilikayo zotywala zinobona manzi kakhulu, ngelixa iiproteni ezinyibilikayo ze-omega zotywala zinobona manzi.

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