Gluten (derivation unspecified)

Gluten (derivation unspecified) - Names and Identifiers

Name	GLUTEN
Synonyms	GLUTEN Glutens gluten crude Gluten (wheat) gluten from wheat Gluten (derivation unspecified) TRITICUM VULGARE (WHEAT) GLUTEN
CAS	8002-80-0

Gluten (derivation unspecified) - Physico-chemical Properties

Density	1.1 g/cm3
Storage Condition	2-8℃
MDL	MFCD00131201
Physical and Chemical Properties	The main protein in wheat, the main components of gliadin and glutenin. Off-white powder, water swelling elastic, but insoluble in water. Soluble in alkali, partially soluble in ethanol and dilute acid. It can be divided into "vital wheat gluten" and "non-vital wheat gluten". The former is characterized by high viscoelasticity after hydrolysis, the latter loses this property after heat denaturation.
Use	Dough tonic; Protein nutritional supplements; Processing aids; Thickeners; Stabilizers; Surface decoration agents; Tissue improvers; Polishing agents; Forming AIDS.

Gluten (derivation unspecified) - Reference

Reference

1. [IF=7.514] Xuemin Kang et al."The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes."Food Chem. 2022 Mar;371:131095
2. [IF=4.952] Feng Xue et al."Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound."Lwt Food Sci Technol. 2021 Nov;151:112141
3. [IF=3.591] Jie Liu et al."Glutenin-directed gold nanoclusters employed for assaying vitamin B1."New J Chem. 2019 Dec;44(2):487-491
4. [IF=3.196] Kangyi Zhang et al."Comparison of interaction mechanism between chlorogenic acid/luteolin and glutenin/gliadin by multi-spectroscopic and thermodynamic methods."J Mol Struct. 2021 Dec;1246:131219
5. [IF=1.984] Xinye Liu et al."Comparative studies on physicochemical properties of gluten- And glutenin-based films functionalized by polyphenols."Cereal Chemistry. 2022 Jan 18
6. [IF=5.293] Fu Wenhui et al."Pediococcus acidilactici Strain Alleviates Gluten-Induced Food Allergy and Regulates Gut Microbiota in Mice."Frontiers in Cellular and Infection Microbiology. 2022 Apr;0:450

Gluten (derivation unspecified) - Development and utilization of wheat gluten

From VIP Journal Professional Edition

Author:

Tang Zhenxing ,< a href = "https://xueshu.baidu.com/s?wd=author: (Shi Lu E) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Shi Lu E ,< a href = "https://xueshu.baidu.com/s?wd=author: (easy metaphor) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> easy metaphor

Summary:

The production method of wheat gluten, chemical modification and its application in the grain industry and food industry are introduced. It is predicted that with the improvement of wheat gluten processing technology and the development of modification work, wheat gluten will have broad application prospects

keywords:

wheat gluten; production; chemical modification; application

DOI:

10.3969/j.issn.1673-9078.2005.01.055

cited:

Year:

2005

Last Update：2024-01-02 23:10:35

Gluten (derivation unspecified) - Research and Application of wheat gluten

From HowNet

Author:

Zhao Yusheng ,< a href = "https://xueshu.baidu.com/s?wd=author: (bianke) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> bianke ,< a href = "https://xueshu.baidu.com/s?wd=author: (Wujiang) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Wujiang

Summary:

P> wheat gluten has been widely used in food industry and feed industry due to its viscoelasticity, emulsification and other characteristics. The composition, characteristics and research and application of wheat gluten in recent years are introduced.

keywords:

wheat gluten modification application

DOI:

10.3969/j.issn.1005-9989.2007.06.009

cited:

Year:

2007

Last Update：2023-08-16 22:09:50

Gluten (derivation unspecified) - Effects of Artemisia seed powder and wheat gluten powder on the processing quality of oat flour

From VIP

Author:

Hu Xinzhong ,< a href = "https://xueshu.baidu.com/s?wd=author: (Yang Yuanli) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Yang Yuanli ,< a href = "https://xueshu.baidu.com/s?wd=author: (Du Shuangkui) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Du Shuangkui , Zhang Guoquan

Summary:

in order to explore the processing quality of whole oat flour bread, steamed bread and frozen dough quality characteristics of oat flour, oat flour was used as raw material to study the effect of adding artemisia seeds and wheat gluten on the processing quality improvement of whole oat flour food (including frozen dough food). The results showed that wheat gluten had a great influence on bread production. Artemisia ordosica seed powder has a great influence on steamed bread production. The effect of Artemisia ordosica seed powder and wheat gluten powder used together is better than that of both alone. Adding 2.5% Artemisia ordosica seed powder and 8% gluten powder has the best effect on improving the quality of oat flour bread and steamed bread. For frozen dough processing, the quality of dough decreases with the extension of freezing time. After freezing for 4 days, the quality of oat whole powder frozen dough bread decreases significantly.

keywords:

oats; Artemisia spp.; Wheat gluten; Bread; Steamed bread; Processing quality

DOI:

10.3321/j.issn:1002-6819.2006.10.051

cited:

Year:

2006

Last Update：2023-08-16 22:09:50

Hefei TNJ Chemical Industry Co.,Ltd.

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Hefei TNJ Chemical Industry Co.,Ltd.

Product Name: GLUTEN Request for quotation
CAS: 8002-80-0
Tel: 0086-551-65418684
Email: sales@tnjchem.com
　　　　 info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840

Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog

Shanghai Yuanye Bio-Technology Co., Ltd.

Spot supply

Product Name: Gluten From Wheat Visit Supplier Webpage Request for quotation
CAS: 8002-80-0
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409

Wechat: 18301782025

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Gluten (derivation unspecified)

Gluten (derivation unspecified)

GLUTEN

CAS: 8002-80-0

Molecular Formula:

Gluten (derivation unspecified) - Names and Identifiers

Gluten (derivation unspecified) - Physico-chemical Properties

Gluten (derivation unspecified) - Reference