| Identification | Back Directory | [Name]
GLUTEN | [CAS]
8002-80-0 | [Synonyms]
GLUTEN
Glutens
WHEAT GLUTEN
gluten crude
Gluten (wheat)
gluten from wheat
fromwheat80%protein
Gluten (derivation unspecified)
TRITICUM VULGARE (WHEAT) GLUTEN | [EINECS(EC#)]
232-317-7 | [MDL Number]
MFCD00131201 |
| Chemical Properties | Back Directory | [Definition]
A mixture of many proteins in which gliadin, glutenin, globulin, and albumin predominate; it occurs in highest percentage in wheat (Manitoba wheat contains approximately 12%) and also
to some extent in other cereal grains, usually associated with starch. | [density ]
1.1 g/cm3 | [form ]
powder to crystal | [color ]
White to Gray to Brown | [PH]
pH : 6.12 | [biological source]
wheat | [Merck ]
14,4476 | [Uses]
Wheat Gluten is the water-insoluble complex protein fraction sepa-
rated from wheat flours. gum gluten is wheat gluten in its freshly
extracted wet form. dry gluten is approximately 70–80% protein
but is deficient in the amino acid lysine. it absorbs two to three
times its weight in water. the differences in properties of wheat glu-
ten in comparison to almost all other food proteins are largely due
to the low polarity level of the total amino acid structure. most food
proteins have polar group levels of 30–45% and have a net negative
charge, while wheat gluten has a polar group level of approximately
10% with a net positive charge. this results in the repulsion of excess
water and the close association of the wheat gluten molecules and
resistance to dispersion. in baked goods, this results in the ability to
form adhesive, cohesive masses, films, and three-dimensional net-
works. gluten formation is utilized in the baking industry to impart
dough strength, gas retention, structure, water absorption, and
retention with breads, cakes, doughnuts, and so on. it is also used as
a formulation aid, binder, filler, and tableting aid. see gluten;
vital wheat gluten. | [EPA Substance Registry System]
Glutens (8002-80-0) |
| Hazard Information | Back Directory | [Chemical Properties]
The main protein in wheat, primarily composed of gliadin and glutenin. It is an off-white powder that swells and becomes elastic in water, but is insoluble. It is soluble in alkali and partially soluble in ethanol and dilute acids. It can be divided into two types: "vital wheat gluten" and "devitalized wheat gluten." The former is characterized by high viscoelasticity after hydrolysis, while the latter loses this property after heat denaturation. | [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. | [Biological Activity]
Gluten exhibits visco-elastic propertieswhich 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 me at replacement in vegetarian foods. It is also used in the production of seafood and crab analogs. Vital whe at gluten has a unique visco-elastic property th at enhances dough strengthmixing toleranceand handling properties. |
|
|