**3.1. Dependence of the functional properties of protein products on the chemical composition**

To study the relationship between the chemical composition and the functional properties of protein products from wheat, the mass fraction of the main components was determined. It was established that all the products, depending on their belonging to one or another group, contained different amounts of protein, carbohydrates, fat, ash, and fiber (**Table 1**).

The high correlation between the mass fraction of components and the functional properties of protein products from wheat (**Table 2**) was not found, which is confirmed by the calculation of the correlation coefficients (*r*) for variant pairs for different pairs of indices (**Table 3**). Correlation dependence at the mean level is established only for the mass fraction of protein with FEA, water-binding capacity (WBC), and FC protein products (*r* = 0.51 − 0.60). Correlation coefficients for the mass fraction of the remaining parameters of the chemical composition with fat-binding ability (FBA), foam stability (FS), and protein solubility (PS) are relatively low.

The correlation relationship between the chemical composition of other vegetable protein products (**Table 1**) and their functional properties (**Table 2**) was established at a high level (r = 0.75 − 0.79) for the mass fraction of protein with FEA and FC and a relatively low for other indicators (r = <0.5).
