Chemistry of gluten proteins.

By H. Wieser. Food microbiology, 2007

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Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4 (2012, background): “…Sabatino and Corazza, 2009; Schuppan et al., 2009) Wheat gluten represents a family of largely water-insoluble storage proteins, subdivided into gliadins and glutenins, whereas other proteins are extractable as water-soluble albumins and salt-soluble globulins (Shewry et al., 2003; Wieser, 2007).”
Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols (2013, background): “Glutens have charged groups, with which the ions may interact (Wieser, 2007).”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “However, after reduction of disulphide bonds, the resulting glutenin subunits with molecular weight of 32–88 kDa show a solubility in aqueous alcohols similar to gliadins [186].”