The study looked at the properties of gluten, gliadin, and glutenin at different pH levels. They tested solubility, emulsifying ability, emulsifying stability, foaming ability, and foaming stability. Results showed that gluten had the weakest performance at pH 7, while gliadin performed better than glutenin in all aspects at the same pH. This means that gliadin is the main component that improves the function of wheat gluten.