GLUTEN Chemical Properties

Density 

1.1 g/cm3

form 

powder to crystal

color 

White to Gray to Brown

PH

pH : 6.12

Merck 

14,4476

EPA Substance Registry System

Glutens (8002-80-0)

Safety Information

WGK Germany 

3

HS Code 

1109.00.9000

Hazardous Substances Data

8002-80-0(Hazardous Substances Data)

MSDS

• Language:English Provider:SigmaAldrich

GLUTEN Usage And Synthesis

Uses

Special breakfast foods and other cereals and foods, cattle food, adhesives, production of certain amino 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 also to 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.

Safety Profile

When heated to decomposition it emits acrid smoke and irritating fumes.

GLUTEN(8002-80-0)Related Product Information

• METHYL ISOCYANOACETATE
• DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
• TERT-BUTYL ISOCYANIDE
• Benzyl isocyanide
• N-BUTYLISOCYANIDE
• Ethyl isocyanoacetate
• Cupric acetylacetonate
• Tris(2,4-pentanedionato)chroMiuM(III)
• COBALT(II) ACETYLACETONATE
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
• 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
• Ferric acetylacetonate
• 2,4-PENTANEDIONE, SILVER DERIVATIVE
• Tosylmethyl isocyanide
• SALCOMINE
• Aluminum acetylacetonate
• PHENYLSELENOL