Scheme 1. Schematic Summary of the Impact of Starting Raw Material Properties on the Final Product.

The harshly processed gluten (H-gluten) leads to the formation of aggregated glutenins, resulting in amorphous protein structure when processed into bio-based films with low mechanical properties. Specifically produced M-gluten via mild protein separation leads to low aggregation in glutenins with high amount of β-sheets in amorphous matrix.