Wheat Gluten

Wheat gluten (WG) a by-product of the wheat starch industry, consists mainly of two water-insoluble proteins, glutenin and gliadins, that play significant roles in determining the functional properties of flour. Gliadins consist of low-molecular-weight proteins, and glutenin contain high-molecular-weight proteins. 

Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten is a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Recent discoveries found that wheat gluten can be processed into texturized vegetable protein for meat application.