Wheat-gluten, composition

Olabarrieta, I., Gallstedt, M., Ispizua, I., Sarasua, J.-R. and Hedenqvist, M.S. (2006). Properties of aged montmorillonite-wheat gluten composite films. Journal of Agricultural and Food Chemistry, 54(4), 1283-1288. 

Hemsri, S., Grieco, K., Asandei, A., and Parnas, R. [2012]. Wheat gluten composites reinforced with coconut fiber. Composites Part A, 43[7], 1160-1168. 

Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Friedman (21) studied the effect of pH on the amino acid composition of wheat gluten. At pH 10.6 and above (65 C, 3 hours) no cystine was present. LAL increased with pH above 10.6. Lysine decreased over the same range of pH s, while serine and threonine contents dropped sharply at pH 13.9. Friedman concluded that cystine is most sensitive to alkali and that LAL will form most readily if lysine residues are in proximity to the dehydroalanine formed from cystine. Thus, he explained that different steric considerations may explain the different susceptibilities of wheat gluten, casein, and lactalbumin to LAL formation. 

Zhang, X., Do, M.D., Hoobin, P. and Burgar, I. 2006. The Phase Composition and Molecular Motions of Plasticized Wheat Gluten-Based Biodegradable Polymer Materials Studied by Solid-State NMR Spectroscopy. Polymer, 47, 5888-5896. 

The amino acid composition of alkali-treated casein, lactal-bumin, and wheat gluten are given in Tables I-III. The results show that the following amino acids are destroyed to various extents under basic conditions threonine, serine, cystine, lysine, and arginine, and possibly also tyrosine and histidine. The losses of these amino acids is accompanied by the appearance of lysinoalanine and other ninhydrin-positive compounds. 

Effect of pH on amino acid composition of wheat gluten. Conditions 1% wheat gluten 65°C 3 hours. 

Gontard, N., Duehez, C., Cuq, J.L., and Guilbert, S. (1994). Edible composite films of wheat gluten and lipids Water vapor permeability and other physieal properties. Int. J. Food Sci. Technol. 29,39 50. 

Base notes contribute to the intrinsic taste of culinary products. This can be achieved by using basic savoury ingredients such as meat extract, bone-stock, yeast extract, fermented soy sauce, wheat gluten sauce, vegetable powders, herbs and spices. They provide a complex mixture of taste-active and taste-modifying compounds, some of them still unknown, in a typical and balanced composition. The basic taste can be... 

At the present time there is no apparent explanation for the inhibition of the later stage of protein synthesis by wheat gluten, but this analysis suggests that the differences in response to these three dietary proteins involves more differences in amino acid composition and identifies the portion of the pathway which should be the subject of further research. 

Alkali-extracted proteins from simflower oil cake (89% proteins, Nx6.25) and wheat gluten (76.5% proteins, Nx5.7) were reacted with n-octanol in the presence of an acid catalyst. Temperature, reaction time and catalyst concentration were varied according to an experimental design to maximize the esterification yield. The latter was determined by alkaline hydrolysis and subsequent analysis by gas chromatography. The hydrolysis of the peptide chain was traced by the determination of the amount of free amino groups in esterified proteins using 2,4,6-trinitrobenzene-sulfonic acid (TNBS) assays. The solubility curves of modified proteins in water as a function of pH were obtained by Kjeldahl analysis to determine the composition of the soluble and insoluble parts. 

Chapter 5 summarizes the investigation of lignocellulosic flax fiber-based reinforcement requirements to obtain structural and complex shape polymer composites. This chapter discusses in detail the possibility of forming complex shape structural composites which are highly desirable for advanced applications. Chapter 7 focuses on the structure and properties of cellulose-based starch polymer composites, while Chapter 8 focuses on the spectroscopic analysis of rice husk and wheat gluten husk-based polymer composites using computational chemistry. Chapter 9 summarizes the processing, characterization and properties of oil palm fiber-reinforced polymer composites. In this chapter, the use of oil palm as reinforcement in different polymer matrices such as natural rubber, polypropylene, polyurethane, polyvinyl chloride, polyester, phenol formaldehyde, polystyrene, epoxy and LLDPE is discussed. Chapter 10 also focuses on... 

Wheat gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. WG gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. WG may also... 

Some proteins were studied for a long time for their materials applications soy protein/ wheat gluten and collagen (the denatured form being called gelatine). In all the cases, the stahilily of the proteins and their sensitivity to moisture require strengthening by plasticization, com-patibilization, cross-linkage or production of protein-nanoclay composites. ... 

Table 15.15. Amino acid composition of protein groups of wheat gluten (cultivar Rektor) ...

---