biological source
wheat
assay
≥75% protein basis
form
solid
technique(s)
surface plasmon resonance (SPR): suitable
Quality Level
Analysis Note
Crude, ≥ 75% protein
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.
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.
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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A P Kane et al.
The American journal of clinical nutrition, 39(3), 393-401 (1984-03-01)
The effects of proteins and protein digestion products on iron bioavailability were studied. Iron dialyzability, under simulated gastrointestinal conditions, in the presence of selected proteins and fractionated protein digestion products, was used as a measure of iron bioavailability. Dialyzability was
Wheat-gluten uses and industry needs
Day Li, et al.
Trends in Food Science & Technology, 17(2), 82-90 (2006)
Michael B Williams et al.
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Poultry eggs are a low-cost, high-protein nutrient package that can be consumed as part of quality diets. However, consumption of poultry egg products is historically contentious, which highlights the importance of investigating impacts of long-term egg consumption on metabolic health.
Marta Olivares et al.
Molecular nutrition & food research, 63(24), e1900632-e1900632 (2019-10-15)
Cereals are important sources of carbohydrates, but also contain nutrients that could impact adiposity. The contribution of gluten to obesity and the effects of prebiotics-arabinoxylo-oligosaccharides (AXOS) and fructo-oligosaccharides (FOS)-that can be extracted from gluten-containing cereals are analyzed. Mice are fed
T J Balkany et al.
Ear and hearing, 7(3), 138-142 (1986-06-01)
Dizziness in childhood may be the result of significant vestibular or central nervous system pathology. It is the responsibility of otolaryngologists and neurologists to provide appropriate diagnosis and treatment of these disorders.
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