G5004
Gluten from wheat
Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme
About This Item
Numéro CAS:
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352202
Nomenclature NACRES :
NA.61
Produits recommandés
Source biologique
wheat
Niveau de qualité
Pureté
≥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)
Certificats d'analyse (COA)
Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".
Déjà en possession de ce produit ?
Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.
Les clients ont également consulté
Naphtali Qely Remy et al.
microPublication biology, 2022 (2022-10-12)
Gluten sensitivity is associated with digestive and neurological disorders, correlating with abnormal amino acid levels, innate immune responses, gut dysbiosis and movement incoordination. However, the molecular mechanisms linking dietary gluten and brain function remain incompletely understood. We used Drosophila melanogaster
Buket Kunduhoglu et al.
Probiotics and antimicrobial proteins, 13(3), 720-733 (2020-11-11)
Celiac disease (CD) is a chronic autoimmune disease that occurs in genetically predisposed individuals. Gluten-hydrolyzing probiotic bacteria are promising for alleviating symptoms in individuals with CD. Therefore, in this study, the gluten hydrolysis ability and probiotic potential of Lact. brevis
C J Whitehead et al.
Health care management review, 14(3), 65-76 (1989-01-01)
A conceptual and empirical analysis of the strategic vulnerability of HMOs shows that they are strategically vulnerable on the social dimension of stakeholder supportiveness. One of the major implications of this finding is that HMOs' cost leadership strategy cannot be
Wheat-gluten uses and industry needs
Day Li, et al.
Trends in Food Science & Technology, 17(2), 82-90 (2006)
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.
Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..
Contacter notre Service technique