TABLE 2.

Effects of different additives in combination with hydrolyzing enzymes on gluten properties

Compounds	Effect	Mechanism	Ref.
Starch +flavourzyme + protamex
	starch granules impede gluten aggregation, which facilitates the hydrolysis	Hinders the gluten aggregation	(Hardt et al., 2015)
Enzymatically hydrolyzed gluten +sucrose	Improves the stability and foaming capacity of hydrolyzed gluten	Increase the affinity of hydrolyzed gluten and adsorption at the water–air interface	(Wouters, Fierens, et al., 2017)
Ethanol +trypsin or pepsin	Increases the foaming capacity and reduces the foam stability of gluten	Alters the air–water interfacial behavior of gluten	(Wouters, Fierens, et al., 2017)
Cysteine +alcalase	Enhances gluten hydrolysis	Alters gluten viscoelastic behavior (varying from more solid‐like to more fluid‐like) and increases its solubility	(Zhang et al., 2012)