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|Name:||Dried Wheat Gluten||Cas No.::||8002-80-0|
|Flavour:||Natural Wheat||Appearance:||Light Yellow Cylindrical Pellet|
|Shelf Life:||2 Years||Certification：:||ISO,HACCP,KOSHER|
8002-80-0 Pellet Protein,
Cylindrical Pellet Protein,
8002-80-0 Protein Particles
Protein particles with Viscoelasticity can be used as a basic feed for eel, crab and salmon
vital wheat gluten application in feed industry: vital wheat gluten in 30 - 80 º C at 2 times the weight through rapid absorption of water, water when dry vital wheat gluten The protein content with the amount of water enhance the decline, which can prevent water separation performance, improve water retention. vital wheat gluten 3-4% of the fully mixed with the feed, due to its strong adhesion, easy to shape into particles put into the water after the beverage is water wet gluten network in the envelope structure and suspended in water, nutrition lose, vital wheat gluten can greatly improve their utilization of fish and so on.
The structural composition of gluten
Gluten, also known as active gluten, is a kind of natural cereal protein extracted from wheat after deep processing.As early as 1728, Beccari, an Italian scientist, washed gluten out of wheat flour and established the existence of wheat gluten, but it was not taken into account by people until 1907, when Osborne divided the protein in wheat seeds into four proteins, namely albumin, globulin, gliadin and glutenin, according to its solubility characteristics.However, glutenin consists mainly of gliadin and glutenin, collectively known as stored protein (about 70% to 80% of wheat gluten dry base).
Glutenin is a monomer protein with a small molecular weight of about 35,000 U. It is insoluble in water and anhydrous ethanol, but soluble in 70%-80% ethanol.In terms of composition, there are more prolines and amides, and more non-polar side chains than polar side chains. There is neither subunit structure in the molecule nor disulfide bond between the peptide chains. The single peptide chain depends on hydrogen bond, hydrophobic bond and disulfide bond in the molecule to form a tight three-dimensional structure, which is spherical.Since the gliadin is composed of non-polar amino acids, it is viscous and expansive and provides ductility for the dough.
Glutenin is an heterogeneous macromolecular polymer with a molecular weight of 40,000-300,000 U, some of which can reach billions of U.Insoluble in water, alcohol and neutral salt solution, but soluble in dilute acid or alkali.Glutenin is generally composed of 17 to 20 different polypeptide subunits, which are connected by intramolecular and intermolecular disulfide bonds and are fibrous. Its amino acids are mostly polar amino acids, which are prone to aggregation.The disulfide bond between the peptide chains and the polar amino acids are the main factors determining the strength of the dough, which gives it elasticity.
1. Sausage, sandwiches, lunch meat and other meat products.Gluten is the best binder and filler in meat products.Especially added in fish, sausage sausage and canned meat can partially replace lean meat, increase elasticity and density, reduce animal fat and cholesterol content, improve production rate, prolong shelf life.
2, can be used to do a variety of assorted vegetables, three fresh roast man, vegetarian chicken legs, vegetarian chicken intestines and other raw materials, not only can change the structure and flavor of food, but also can improve the nutritional composition of food.As a low - fat, non - alcohol product, it has become the world's most highly recommended nutritional food directly into the consumer family.
3, as prawns, five stars, seven star eel, crab, precious fish fry and other high-grade concentrate the basic raw materials.Its high protein composed of various amino acids is used to increase the nutritional value of feed, and its viscoelasticity is used to improve the utilization rate of feed in water, and reduce the pollution of water source.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Diameter of pellet||4mm|
|Length of pellet||5-10mm|
Nutritional information (For every 100g)
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
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