*3.1.3.4 Wheat proteins*

Wheat proteins are obtained during the isolation of starch polysaccharide from wheat flour as a byproduct and account for 80% of total wheat seed proteins; it is also used as an essential food source for both humans and animals [106]. Wheat flour is a complex material which composes of small polysaccharide fraction as starch and protein. The latter composes of two main components as gliadin and glutenin. The constitution of gliadin is single chain polypeptides (average molecular weight, Mwt, ranged from 25 KDa to 100 KDa) which are linked by intramolecular disulfide bonds and soluble in the aqueous alcohol (70% ethanol), while glutenin is a soluble fraction and is similar to gliadin composition but they are linked via intermolecular disulfide bonds with Mwt higher than 105 KDa [106, 107]. Wheat proteins have different interesting physicochemical properties such as gel- and film-forming properties due to its low water solubility and viscoelasticity [108].
