G5004
Gluten from wheat
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| Size/SKU | Availability | Price |
|---|---|---|
500 g | Available to ship TODAY | $72.70 |
About This Item
Form:
solid
Assay:
≥75% protein basis
Biological source:
wheat
$72.70
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biological source
wheat
Quality Segment
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.
Analysis Note
Crude, ≥ 75% protein
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This Item | ||
|---|---|---|
| description - | description - | description Unmodified |
| technique(s) surface plasmon resonance (SPR): suitable | technique(s) flow cytometry: suitable, enzyme immunoassay: suitable | technique(s) - |
| biological source wheat | biological source wheat | biological source wheat |
| assay ≥75% protein basis | assay - | assay - |
| form solid | form powder | form solid |
| Quality Level 200 | Quality Level 200 | Quality Level 200 |
Storage Class
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
PPE (personal protective equipment)
Eyeshields, Gloves, type N95 (US)
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