Description

Glutenin is a high molecular weight storage protein fraction found in wheat and other cereal grains, forming the elastic component of gluten. This compound is critical for determining the viscoelastic properties and baking quality of dough, making it a key functional ingredient. Industries requiring precise control over texture and structural integrity, such as food science research, baking ingredient manufacturing, and plant-based protein development, rely on high-purity glutenin.

Application

• Food Science & Ingredient Research: Used as a model protein to study dough rheology, gluten structure, and the fundamental mechanisms of baking.
• Bakery & Pasta Ingredient Formulation: Incorporated to enhance dough strength, improve gas retention, and achieve desired crumb structure and texture in breads and pastas.
• Plant-Based & Meat Analog Development: Serves as a functional protein to provide chewiness, elasticity, and fibrous texture in meat substitute products.
• Wheat Protein Isolate Production: A key component in the manufacture of vital wheat gluten and specialized wheat protein isolates for various food applications.
• Nutritional & Biochemical Studies: Employed in research on celiac disease, gluten sensitivity, and the nutritional profile of cereal proteins.
• Quality Control & Standardization: Used as a reference standard in analytical laboratories for protein quantification and gluten quality assessment in flour and grain.

Basic Information

Product Name	Glutenin
CAS No.	9061-41-0
Molecular Formula	Typically represented as a complex mixture of polypeptides; consult data sheet for details.
Molecular Weight	High molecular weight polymer (subunits range from ~30,000 to 90,000+ Da)
Synonyms	Glutenin Protein; Wheat Glutenin; Glutenin Subunit; High Molecular Weight Glutenin Subunit (HMW-GS); Low Molecular Weight Glutenin Subunit (LMW-GS); Gluten Protein Fraction; Prolamin-Glutelin Complex
EINECS	Contact for details

Quality Control

Our Glutenin is produced and handled under strict quality management protocols. Each batch undergoes rigorous testing for protein content, purity, and functional properties to ensure consistency and performance for research and industrial applications. A comprehensive Certificate of Analysis (COA) detailing specifications such as protein assay (by Kjeldahl or Dumas method), moisture content, and ash content is provided with every shipment.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed tightly after each use to prevent moisture uptake, which can affect functionality.

Specification

Item	Specification
Appearance	Off-white to light tan powder
Identification (IR)	Conforms to standard
Protein Content (N x 5.7)	Min. 80.0% (on dry basis)
Moisture (Loss on Drying)	Max. 8.0%
Ash Content	Max. 2.0%
Solubility	Partially soluble in dilute acid or alkali solutions

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.