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What is the GLUTEN ?
GLUTEN is , while it's Molecular Formula is Unspecified. 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.
What is the CAS number for GLUTEN ?
The CAS number of GLUTEN is 8002-80-0.
More information of GLUTEN 8002-80-0 are:
|
Synonyms |
Gluten;A-glu;A-glu GX;Ajipuron G 2;Amygluten;Emasoft EX 100;FP 3000;Gluvital21000;Guruappu M;Powder Glu A;Prostar A;Proteins, specific or class,glutens;Vitalkleber;Whetpro 80;Whetpro 82;Vital Wheat Gluten; |
|
CAS?Number |
8002-80-0 |
|
Molecular Formula |
Unspecified |
|
Molecular Weight |
0 |
|
Density |
1.1 g/cm3 |
|
PSA |
0.00000 |
|
LogP |
0.00000 |
What is GLUTEN (8002-80-0) used for?
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, resulting in a risen dough of desired loaf volume and structure. Gliadin, of lower molecular weight, provides extensibility, while glutenin, of higher molecular weight, contributes elasticity. Gluten is available as wheat gluten, corn gluten, and zein, with vital wheat gluten being the most widely used.
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How to get the best price on GLUTEN?
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