G5004
Gluten from wheat
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About This Item
CAS Number:
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352202
Nomenclature NACRES :
NA.61
Produits recommandés
Source biologique
wheat
Niveau de qualité
Essai
≥75% protein basis
Forme
solid
Technique(s)
surface plasmon resonance (SPR): suitable
Description générale
Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.
Gluten, a cohesive, visco-elastic proteinaceous material, is produced as a by-product of the isolation of starch from wheat flour. It is generally supplied in a dried state called vital wheat gluten.
Application
Gluten from wheat has been used:
- as a source of the total gluten protein to produce a gluten film to assess its viscoelastic properties at the mesostructure level
- to study its effect on metabolic homeostasis in a murine model of diet-induced obesity
- as a nitrogen source in gluten agar/gliadin agar (Glu-A/Gli-A) medium for gluten and gliadin hydrolysis assays
Actions biochimiques/physiologiques
Gluten exhibits visco-elastic properties, which helps in preparing synthetic cheese with the texture and eating quality of natural cheese. It helps in fortifying low-protein bread flours. Gluten is majorly used in non-bakery foods as a meat replacement in vegetarian foods. It is also used in the production of seafood and crab analogs. Vital wheat gluten has a unique visco-elastic property that enhances dough strength, mixing tolerance, and handling properties.
Qualité
Crude, ≥ 75% protein
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves, type N95 (US)
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