小麦蛋白质的含量为12.1%，主要是麦胶蛋白和麦谷蛋白。
The protein content of wheat is 12.1 % and wheat proteins mainly contain gliadin and glutenin.
它即使被咽下用麦胶蛋白和麦谷蛋白做的胶基也能被消化掉，不致于危害健康。
Even if the chewing gum is swallowed, the gum base of the gliadin and glutenin can be digested, thus not harming the health.
发现，麦胶蛋白的浓度影响单宁酸与麦胶蛋白结合的方式，也影响二者的结合比例。
It was found that the con-centration influences the mode and the ratio of complexation of tannic acid with gliadin.
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