Specification of GLIADIN CAS 9007-90-3
Description
Melolin is a protein extracted from wheat flour. It has the following properties: 1. Solubility: melin has good solubility in the mixed solvent of melin and water. This makes it easy to prepare and handle in the laboratory. 2. Structure: melin is mainly composed of glutenin and wheat gluten. They typically exhibit a fibrous structure with a high degree of cross-linking of polypeptide chains. 3. Water retention: Due to the presence of a large number of hydrophilic groups in melolin, it has good water retention. Therefore, in food and biochemical applications, melolin is commonly used as an emulsifier, stabilizer, and thickener. 4. Physiological activity: melolin is rich in amino acids and has certain physiological activity. They serve as a good source of vitamins and minerals and are involved in biological processes such as metabolism and immune regulation in the body. 5. Enzyme activity: Some melolins have enzymatic activity, such as protease and oxidase in gliadin. These enzyme activities give melin some special functions in processes such as food processing and dough fermentation.
Synonyms：
GLIADINE
gliadins
WHEATGLIADIN
gliadin crude
Gliadin from wheat
WHEAT-GAMMA-GLIADIN
GLIADIN FROM WHEAT, POWDER
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