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G5004

Gluten from wheat

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500 g

Available to ship TODAYfromMILWAUKEE

$70.20

About This Item

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

$70.20

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biological source

wheat

Quality Segment

200

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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M-Gredient® Wheat Peptone Enzymatically Digested

Millipore

93492

M-Gredient® Wheat Peptone

description

-

description

lyophilized powder, essentially globulin free, ≥99% (agarose gel electrophoresis)

description

lyophilized powder

description

Enzymatically Digested

technique(s)

surface plasmon resonance (SPR): suitable

technique(s)

surface plasmon resonance (SPR): suitable

technique(s)

surface plasmon resonance (SPR): suitable

technique(s)

-

biological source

wheat

biological source

rabbit

biological source

bovine milk

biological source

wheat

assay

≥75% protein basis

assay

≥99% (agarose gel electrophoresis)

assay

≥70% (biuret)

assay

-

form

solid

form

lyophilized powder

form

lyophilized powder

form

powder

Quality Level

200

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

Eyeshields, Gloves, type N95 (US)

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    Certificates of Analysis (COA)

    Lot/Batch Number
    0000572147
    0000497980
    0000451905
    0000323685
    0000471714

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