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Merck
모든 사진(1)

주요 문서

G5004

Sigma-Aldrich

Gluten from wheat

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About This Item

CAS Number:
EC Number:
MDL number:
UNSPSC 코드:
12352202
NACRES:
NA.61

생물학적 소스

wheat

Quality Level

분석

≥75% protein basis

양식

solid

기술

surface plasmon resonance (SPR): suitable

일반 설명

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.

애플리케이션

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

생화학적/생리학적 작용

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.

품질

Crude, ≥ 75% protein

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

개인 보호 장비

Eyeshields, Gloves, type N95 (US)


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