Materials and methods
2.1. Materials
For the mixture used in this study, Soy Protein Isolate (SPI)
(SUPRO EX37 HG IP, Solae, USA) and Vital Wheat Gluten (WG)
(VITEN, Roquette, France) were used. The protein content of SPIwas
90%, while gluten had a protein content of 81% based on a nitrogento-
protein conversion factor of 6.25. These values were quantified
using the Dumas method with an NA 2100 Nitrogen and Protein
Analyser (ThermoQuest-CE Instruments, Rodeno, Italy). In addition,
sodium chloride, referred to as salt hereafter, and demineralized
water (demi-water) were used.