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一般描述
麸质是小麦成熟籽粒的主要贮藏蛋白。麸质蛋白可分为三大类：高分子量谷蛋白亚基(HMW-GS)、低分子量谷蛋白亚基(LMW-GS)和醇溶蛋白。 麸质对一系列谷类食品的质量有很大的影响。
麸质，一种粘性、粘弹性蛋白质物质，是小麦面粉中分离淀粉的副产品。它通常以一种叫做活性小麦面筋的干燥状态供应。
应用
来自小麦的麸质已用于：
- 作为全麸质的来源，生产麸质膜，以评估细观结构水平下的粘弹性
- 研究其对饮食诱导肥胖小鼠模型代谢稳态的影响
- 作为麸质琼脂/麦胶蛋白琼脂 (Glu-A/Gli-A) 介质内的氮来源进行麸质和麦胶蛋白水解试验
生化/生理作用
麸质具有粘弹性，这有助于制备具有天然奶酪质地和食用品质的合成奶酪。它有助于强化低蛋白质面包粉。麸质主要用于非烘焙食品中，作为素食中的肉类替代品。它还用于生产海鲜和螃蟹类似物。重要的小麦麸质具有独特的粘弹性，可以提高面团强度、耐混合性和处理性能。
质量
粗品，≥75% 蛋白质
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
监管及禁止进口产品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
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.
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
Michael B Williams et al.
Current developments in nutrition, 5(12), nzab134-nzab134 (2022-01-08)
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.
Wheat-gluten uses and industry needs
Day Li, et al.
Trends in Food Science & Technology, 17(2), 82-90 (2006)
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
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