Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis

has been extensively studied for its ability to inhibit the growth of harmful microorganisms and its high protease activity. In this study, was used to ferment gluten and assess the effects of the fermentation process on the physicochemical, microstructure and antioxidant properties of gluten. The results of Fourier infrared spectroscopy (FT-IR) and circular chromatography (CD) showed a significant decrease in the content of α-helix structures and a significant increase in the content of β-sheet structures in gluten after fermentation (