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。
分析说明
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
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