When you chew, WGA literally “glues” itself to the surface of your mouth. This is the physical sensation you perceive as stickiness or pastiness.
Here is the step-by-step process of "chewing WGA": chew wga
As you chew, saliva hydrates the food matrix. WGA molecules are released from the starch and gluten network. Because WGA is water-soluble, it quickly dispersates across your tongue, gums, and inner cheeks. When you chew, WGA literally “glues” itself to
But what happens when you chew WGA? The answer reveals a fascinating, and sometimes concerning, interaction between a plant protein and your immune system. Wheat Germ Agglutinin is a type of lectin —a protein that binds to specific sugar molecules. In the wheat plant, WGA acts as a natural pesticide, deterring insects and fungi. It’s found in highest concentrations in the wheat germ (the reproductive part of the kernel) and, to a lesser extent, in the bran and endosperm. WGA molecules are released from the starch and