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Vital Wheat Gluten, also known as active gluten powder, has a protein content of more than 80% and complete amino acid composition. It is a plant protein source with rich nutrition, high quality and low price.
Vital Wheat Gluten is mainly composed of Glutenin with small molecular weight, spherical shape and good extensibility, and glutenin with large molecular weight, fibrous shape and strong elasticity.
When Vital Wheat Gluten powder absorbs water, it forms wet gluten with network structure, which has good viscoelasticity, extensibility, thermal setting, emulsification and Film formability.
For example, gluten, roasted bran, moldy bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten and so on in traditional products are simple applications of the above characteristics.
The main components of vital wheat gluten powder are glutenin and gliadin. In addition, it also contains a small amount of starch, fat, minerals and so on. Glutenin is a protein polymerized by polypeptide bond through intermolecular disulfide bond. It has a large molecular weight, is fibrous, is highly cross connected in a branching way, has irregular structure and contains molecules β- There are many folding structures, rich in glutamine (Gln) and cystine (Cys).
Gliadin is a monomer protein with a molecular weight of about 35 KD. It is spherical and insoluble in water and absolute ethanol, but soluble in 70% ~ 80% ethanol solution. It is characterized by more proline and amide, more non-polar side chains than polar side chains, no subunit structure in the molecule and no disulfide bond between peptide chains. The single peptide chains are connected by hydrogen bond, hydrophobic bond and intramolecular disulfide bond, Form a compact three-dimensional structure.
At low pH, gliadin can be divided into α、β、γ、ω Four types, of which α- Gliadin has the highest fluidity, ω- Gliadin has the worst fluidity.
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