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G5004

Sigma-Aldrich

Gluten from wheat

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About This Item

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

biological source

wheat

Quality Level

Assay

≥75% protein basis

form

solid

technique(s)

surface plasmon resonance (SPR): suitable

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. 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

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.

Quality

Crude, ≥ 75% protein

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Wheat-gluten uses and industry needs
Day Li, et al.
Trends in Food Science & Technology, 17(2), 82-90 (2006)
A P Kane et al.
The American journal of clinical nutrition, 39(3), 393-401 (1984-03-01)
The effects of proteins and protein digestion products on iron bioavailability were studied. Iron dialyzability, under simulated gastrointestinal conditions, in the presence of selected proteins and fractionated protein digestion products, was used as a measure of iron bioavailability. Dialyzability was
T J Balkany et al.
Ear and hearing, 7(3), 138-142 (1986-06-01)
Dizziness in childhood may be the result of significant vestibular or central nervous system pathology. It is the responsibility of otolaryngologists and neurologists to provide appropriate diagnosis and treatment of these disorders.
Michael B Williams et al.
Current developments in nutrition, 5(12), nzab134-nzab134 (2022-01-08)
Poultry eggs are a low-cost, high-protein nutrient package that can be consumed as part of quality diets. However, consumption of poultry egg products is historically contentious, which highlights the importance of investigating impacts of long-term egg consumption on metabolic health.
Marta Olivares et al.
Molecular nutrition & food research, 63(24), e1900632-e1900632 (2019-10-15)
Cereals are important sources of carbohydrates, but also contain nutrients that could impact adiposity. The contribution of gluten to obesity and the effects of prebiotics-arabinoxylo-oligosaccharides (AXOS) and fructo-oligosaccharides (FOS)-that can be extracted from gluten-containing cereals are analyzed. Mice are fed

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