**2.5. Determination of the functional properties of protein products**

Functional properties of DWG samples, protein products from wheat bran, amaranth, rye, and soybean were determined by the methods described in [30].

#### **2.6. The content of thiol exchange groups**

The content of disulfide bonds and sulfhydryl groups in protein preparations from wheat bran was analyzed by the Ellman method in Bogdanov's modification [31].
