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Figure S1. Process diagram of the enzymatic hydrolysis of the deamidated wheat gluten by HCl and lactic acid bacteria fermentation of the hydrolysates.

Figure S2. Effect of lactic acid bacteria fermentation time on the hydrolysis degree (a) and protein recoveries (b) of the deamidated wheat gluten pancreatin 12- and 24-h hydrolysates.

Figure S3. Effect of lactic acid bacteria fermentation time on the 1,1-Diphenyl-2-picrylhydrazyl radical scavenging IC50 of the HDGH-pancreatin 12- and 24-h hydrolysates.

Figure S4. Effect of lactic acid bacteria fermentation time on the OH radical scavenging IC50 of the HDGH-pancreatin 12- and 24-h hydrolysates.

Figure S5. Effect of lactic acid bacteria fermentation time on the ABTS radical scavenging IC50 of the HDGH-pancreatin 12- and 24-h hydrolysates.

Figure S6. Effect of lactic acid bacteria fermentation time on the oxygen radical absorbance capacity values of the HDGH-pancreatin 12- and 24-h hydrolysates.

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