Introduction：Basic information about GLUTEN CAS 8002-80-0, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
GLUTEN Basic information
| Product Name: | GLUTEN |
| Synonyms: | Glutens;GLUTEN;Gluten (wheat);gluten crude;TRITICUM VULGARE (WHEAT) GLUTEN;fromwheat80%protein;gluten from wheat;Gluten (derivation unspecified) |
| CAS: | 8002-80-0 |
| MF: | |
| MW: | 0 |
| EINECS: | 232-317-7 |
| Product Categories: | starch;Gluten;Proteins and Derivatives;Structural Proteins |
| Mol File: | Mol File |
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GLUTEN Chemical Properties
| density | 1.1 g/cm3 |
| form | powder to crystal |
| color | White to Gray to Brown |
| PH | pH : 6.12 |
| biological source | wheat |
| Merck | 14,4476 |
| EPA Substance Registry System | Glutens (8002-80-0) |
Safety Information
| WGK Germany | 3 |
| TSCA | TSCA listed |
| HS Code | 1109.00.9000 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 8002-80-0(Hazardous Substances Data) |
GLUTEN Usage And Synthesis
| Chemical Properties | The main protein in wheat, the main components are maltolysin and glutenin. Off-white powder, elastic when dissolved in water, but insoluble in water. Soluble in alkali, partially soluble in ethanol and dilute acid. Can be divided into "life essential wheat gluten (Vital wheat gluten)" and "non-life essential wheat gluten (devitalized wheat gluten)" two kinds, the former is characterized by hydrolysis after the The former is characterized by high viscoelasticity after hydrolysis, while the latter loses this property after denaturation by heating. |
| Uses | Special breakfast foods and other cereals andfoods, cattle food, adhesives, production of certainamino acids. |
| Uses | 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. |
| Uses | 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. |
| Definition | 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 alsoto some extent in other cereal grains, usually associated with starch. |
| 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. |
| Biological Activity | 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 me at replacement in vegetarian foods. It is also used in the production of seafood and crab analogs. Vital whe at gluten has a unique visco-elastic property th at enhances dough strength, mixing tolerance, and handling properties. |
| Safety Profile | When heated todecomposition it emits acrid smoke andirritating fumes. |
GLUTEN Preparation Products And Raw materials
