|No. 107, North Huayuan Road, Zhengzhou, Chinaemail@example.com|
Payment & Shipping Terms:
|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 corn gluten pellets
8002-80-0 Pellet Protein Particles Light Yellow Cylindrical
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.
Gluten is widely used in the food, feed, chemical and paper industries. As a food or ingredient, wheat protein must have appropriate functional properties for food application and consumer acceptance.These properties affect the composition and conformation of proteins, their internal reactions with other food components, and are influenced by processing conditions and the processing environment.The functional properties of gluten affect each other and play a synergistic role in the food system. The main controlling factors of each functional property are as follows:
1. Solubility.Due to the unique properties of gliadin and glutenin, which lead to the low solubility of gluten, the most important factors controlling solubility are charge rate and hydrophobicity.
2. Water retention.The interaction between wheat protein and water can be divided into two types: water absorption and water retention, the former being "chemical binding", the latter "physical retention".Water retention is mainly determined by pH rather than concentration.
3. Emulsification.The emergence of emulsification depends on the rapid absorption of the material, which is expanded and repositioned internally.The emulsion stability depends on the reduction of internal free energy and the rheological properties of the film.The formation of emulsification is directly related to pH value.
4. Blistering.Blistering requires protein molecules to reach the inner surface and unfold quickly.The foaming ability of gluten is affected by the order of viscosity, hydrophobicity and solubility from large to small.
5. Gelatinization.The influencing factors of gel action are closely related to the external conditions of gel formation, such as temperature, PH value and salt concentration, etc.
6. Oil absorption.The effect of protein oil absorption is the conformation of proteins and the reaction between proteins.Non-covalent bond is the main force involved in the protein-oil reaction, followed by hydrogen bond.
7. Viscosity.Glutenin solution is a pseudoplastic fluid of non-Newtonian fluid, and its viscosity increases with the increase of concentration.
|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|
Contact Person: Lee