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Glutens

Glutens structure

CAS No:
8002-80-0
Chemical Name:
Glutens
Synonyms:
Glutens;Gluten;Proteins,specific or class,glutens;Prostar A;Emasoft EX 100;Powder Glu A;Vitalkleber;Gluvital 21000;Ajipuron G 2;Guruappu M;FP 3000;Amygluten;A-glu;A-glu GX;Whetpro 82;Whetpro 80;Promax FX 80;A-Glu G;Fineglu EX;Whetpro 75;Hipro S 10;Amygluten 110;Fumerit A 2;Fineglu NX;A-Glu GB;A-Gel G;Emasoft A 2000;Emasoft EX 400;Fumerit E 300;Pine Glue M;Proglu 65;Promax FX 75;A-Glu A;A-Glu P;B-Powder Glu
Categories:
Food Additives > Flour Treatment Agent

Description

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.

Characteristics

Density：

1.1 g/cm³

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

Glutens Use and Manufacturing

Special breakfast foods and other cereals and foods, cattle food, adhesives, production of certain amino acids. Gluten is a protein complex formed when water is kneaded with wheat flour which brings about the removal of a large portion of the starch. it forms the elastic framework of dough, entrapping the gas produced by the fermentation of leavening action which results in a risen dough of desired loaf volume and structure. gliadin is of lower molecular weight and provides extensibility as compared to glutenin, which is of higher molecular weight and contributes elas- ticity. gluten is available as wheat gluten, corn gluten, and zein. vital wheat gluten is the most widely used. see wheat gluten. 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.

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