G5004

Gluten from wheat

• CAS Number: 8002-80-0
• UNSPSC Code: 12352202
• EC Number: 232-317-7
• NACRES: NA.61
• MDL number: MFCD00131201
• Form: solid
• Assay: ≥75% protein basis
• Biological source: wheat

Properties

• biological source: wheat
• Quality Segment: 200
• assay: ≥75% protein basis
• form: solid
• technique(s): surface plasmon resonance (SPR): suitable

Description

General description

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. [1] 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[2]
• to study its effect on metabolic homeostasis in a murine model of diet-induced obesity[3]
• as a nitrogen source in gluten agar/gliadin agar (Glu-A/Gli-A) medium for gluten and gliadin hydrolysis assays[4]

Biochem/physiol Actions

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.

Analysis Note

Crude, ≥ 75% protein

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk: WGK 3
• flash_point_f: Not applicable
• flash_point_c: Not applicable
• ppe: Eyeshields, Gloves, type N95 (US)