triticum aestivum gluten
protein substance which is intermixed with the starch portion in the endosperm of the wheat, triticum vulgare, poaceae
 
Notes:
None found
  • Symrise
    • Symrise AG
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      Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
      We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
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      Product(s):
      118726 Dragoderm® Life Essentials - Actives
      Dragoderm® contains wheat proteins from the endosperm of wheat grain. Through the gentle extraction process the protein fractions of the wheat proteins used remain intact. The wheat proteins are dissolved in glycerin. Dragoderm® is a natural hydrophobic wheat protein which significantly increases the skin moisture and reduces the skin roughness. Dragoderm® improves the stability and micro-structure of o/w emulsions. Because of its hydrophobic nature and high molecular weight, Dragoderm® has good substantivity and film forming properties. It has significant hair color protection properties and an excellent affinity to hair.
       
       
  • Vigon International
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Name: triticum aestivum l. gluten
CAS Number: 93384-22-6 
ECHA EC Number: 297-233-5
Also Contains: gluten
Category: dough strengtheners, formulation aids, nutrient supplements, surface-finishing agents, texturizing
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
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PubMed: Search
NCBI: Search
FDA Mainterm: WHEAT GLUTEN
FDA Regulation:
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1322 Wheat gluten.
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: binding agents
hair conditioning
humectants
skin conditioning
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Suppliers:
ADM
M-POWER
Flavor: characteristic
Application: Readily dispersible vital wheat gluten, modified to be especially useful in water brews. Improved functionality from rapid and thorough hydration.
Ardent Mills
Vital Wheat Gluten
Flavor: characteristic
Ardent Mills vital wheat gluten is pure, extracted gluten used as an additive to increase key performance features such as processing tolerance and volume. It is versatile enough to incorporate into everything from baking mixes to functional foods.
Foodchem International
Vital Wheat Gluten
Symrise
Dragoderm®
Life Essentials - Actives
Odor: characteristic
Use: Dragoderm® contains wheat proteins from the endosperm of wheat grain. Through the gentle extraction process the protein fractions of the wheat proteins used remain intact. The wheat proteins are dissolved in glycerin. Dragoderm® is a natural hydrophobic wheat protein which significantly increases the skin moisture and reduces the skin roughness. Dragoderm® improves the stability and micro-structure of o/w emulsions. Because of its hydrophobic nature and high molecular weight, Dragoderm® has good substantivity and film forming properties. It has significant hair color protection properties and an excellent affinity to hair.
Vigon International
Dragoderm (Glycerine, Triticum Vulgare {Wheat} Gluten, Water)
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: dough strengtheners, formulation aids, nutrient supplements, surface-finishing agents, texturizing
Recommendation for triticum aestivum gluten usage levels up to:
 not for fragrance use.
 
Recommendation for triticum aestivum gluten flavor usage levels up to:
 not for flavor use.
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Safety References:
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 triticum aestivum l. gluten
Chemidplus: 0093384226
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References:
 triticum aestivum l. gluten
Pubchem (sid): 135291691
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Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
Wikipedia: View
Wikipedia2: View2
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 wheat gluten
Search Trop  Picture
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Synonyms:
 dragoderm (Symrise)
 glycerin, triticum vulgare (wheat) gluten, water (aqua)
meatbind 3000 meat emulsion binder
SQ 48 meat emulsion binder
 protein substance which is intermixed with the starch portion in the endosperm of the wheat, triticum vulgare, poaceae
 triticum vulgare gluten
prolite low flavor vital wheat gluten
provim ESP vital wheat gluten
supergluten 80 vital wheat gluten
vital wheat gluten
whetpro 75 and 80 vital wheat gluten
 wheat glutens
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Articles:
PubMed: Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients.
PubMed: Performance of ELISA and PCR methods for the determination of allergens in food: an evaluation of six years of proficiency testing for soy (Glycine max L.) and wheat gluten (Triticum aestivum L.).
PubMed: Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics.
PubMed: Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics.
PubMed: Hydrolysis of wheat gluten by combining peptidases of Flammulina velutipes and electrodialysis.
PubMed: Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.
PubMed: Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry.
PubMed: Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.
PubMed: Identification of a hepatoprotective peptide in wheat gluten hydrolysate against D-galactosamine-induced acute hepatitis in rats.
PubMed: Comparative analysis of gluten proteins in three durum wheat cultivars by a proteomic approach.
PubMed: Wheat flour based propionic acid fermentation: an economic approach.
PubMed: Patient-dependent differentiation of gluten protein IgE-binding epitopes in wheat allergy.
PubMed: Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
PubMed: Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof.
PubMed: Effects of peptide fractions with different isoelectric points from wheat gluten hydrolysates on lipid oxidation in pork meat patties.
PubMed: Targeted modification of wheat grain protein to reduce the content of celiac causing epitopes.
PubMed: Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films.
PubMed: Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis.
PubMed: Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten.
PubMed: Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation.
PubMed: Repertoire of gluten peptides active in celiac disease patients: perspectives for translational therapeutic applications.
PubMed: Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients.
PubMed: Syntheses of novel protein products (milkglyde, saliglyde, and soyglyde) from vegetable epoxy oils and gliadin.
PubMed: Wheat gluten functionality as a quality determinant in cereal-based food products.
PubMed: Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil.
PubMed: Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens.
PubMed: Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection.
PubMed: Cross-linking of wheat gluten proteins during production of hard pretzels.
PubMed: Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor.
PubMed: Mechanisms of heat-mediated aggregation of wheat gluten protein upon pasta processing.
PubMed: Proteomic analysis in allergy and intolerance to wheat products.
PubMed: Wheat gluten-based materials plasticised with glycerol and water by thermoplastic mixing and thermomoulding.
PubMed: Identification of isopeptide bonds in heat-treated wheat gluten peptides.
PubMed: Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
PubMed: Evaluating the ability of different characterization parameters to describe the surface of fried foods.
PubMed: Influence of the presence of monoglyceride on the interfacial properties of wheat gluten.
PubMed: Properties of wheat gluten/poly(lactic acid) laminates.
PubMed: Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction.
PubMed: Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten.
PubMed: Finding the "bio" in biobased products: electrophoretic identification of wheat proteins in processed products.
PubMed: Interactions of Kraft lignin and wheat gluten during biomaterial processing: evidence for the role of phenolic groups.
PubMed: Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry.
PubMed: Molecular basis of processing wheat gluten toward biobased materials.
PubMed: Antioxidative capacities of durum wheat flour and its components on linoleic acid.
PubMed: Modification of the wheat gluten network by Kraft lignin addition.
PubMed: Dough rheology and wet milling of hard waxy wheat flours.
PubMed: Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection.
PubMed: Rapid detection of melamine in untreated milk and wheat gluten by ultrasound-assisted extractive electrospray ionization mass spectrometry (EESI-MS).
PubMed: Detection of melamine in gluten, chicken feed, and processed foods using surface enhanced Raman spectroscopy and HPLC.
PubMed: Antioxidant activity of some protein hydrolysates and their fractions with different isoelectric points.
PubMed: Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA.
PubMed: Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten.
PubMed: Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
PubMed: Chemical modification of wheat protein-based natural polymers: cross-linking effect on mechanical properties and phase structures.
PubMed: pH effect on the mechanical performance and phase mobility of thermally processed wheat gluten-based natural polymer materials.
PubMed: Occurrence of the free and Peptide forms of pyroglutamic acid in plasma from the portal blood of rats that had ingested a wheat gluten hydrolysate containing pyroglutamyl peptides.
PubMed: Effects of cell wall components on the functionality of wheat gluten.
PubMed: Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten.
PubMed: Comparison of repetitive sequences derived from high molecular weight subunits of wheat glutenin, an elastomeric plant protein.
PubMed: Properties of aged montmorillonite-wheat gluten composite films.
PubMed: Thermoformed wheat gluten biopolymers.
PubMed: Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes.
PubMed: Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.
PubMed: Influence of mycotoxin producing fungi (Fusarium, Aspergillus, Penicillium) on gluten proteins during suboptimal storage of wheat after harvest and competitive interactions between field and storage fungi.
PubMed: Impact of protein size distribution on gluten thermal reactivity and functional properties.
PubMed: Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.
PubMed: Designing new materials from wheat protein.
PubMed: Selenomethionine contents of NIST wheat reference materials.
PubMed: Development and characterization of biodegradable films made from wheat gluten protein fractions.
PubMed: Effect of proteolytic starter cultures as leavening agents of pizza dough.
PubMed: Clarification of Muscat musts using wheat proteins and the flotation technique.
PubMed: Molecular determinants of the influence of hydrophilic plasticizers on the mechanical properties of cast wheat gluten films.
PubMed: Drying temperature and relative humidity effects on wheat gluten film properties.
PubMed: Isolation and identification of indigestible pyroglutamyl peptides in an enzymatic hydrolysate of wheat gluten prepared on an industrial scale.
PubMed: Efficiency of utilization of wheat and milk protein in healthy adults and apparent lysine requirements determined by a single-meal [1-13C]leucine balance protocol.
PubMed: Methylseleno-amino acid content of food materials by stable isotope dilution mass spectrometry.
PubMed: Polymerization kinetics of wheat gluten upon thermosetting. A mechanistic model.
PubMed: Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
PubMed: Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten.
PubMed: Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy.
PubMed: Wheat gluten used as a clarifying agent of red wines.
PubMed: Effects of processing on biochemical and rheological properties of wheat gluten proteins.
PubMed: Selenomethionine content of candidate reference materials.
PubMed: Wheat gluten phenolic acids: occurrence and fate upon mixing.
PubMed: Food-dependent exercise-induced anaphylaxis: a report of two cases and determination of wheat-gamma-gliadin as the presumptive allergen.
PubMed: Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility.
PubMed: Degradation behavior of soy protein-wheat gluten films in simulated soil conditions.
PubMed: Properties of chemically and physically treated wheat gluten films.
PubMed: Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry.
PubMed: Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities.
PubMed: Effects of dietary protein type on the response of lipid metabolism to orotic acid in rats.
PubMed: Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol.
PubMed: Apparent ileal dry matter and crude protein digestibility of rations fed to pigs and determined with the use of chromic oxide (Cr2O3) and acid-insoluble ash as digestive markers.
PubMed: A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope.
PubMed: The glass-transition behaviour of wheat gluten proteins.
PubMed: [Results of lysine utilization in growing monogastric animals with special reference to various lysine sources].
PubMed: Optimization of an Escherichia coli formate dehydrogenase assay for selenium compounds.
PubMed: Effects of replacing milk and soybean products with wheat glutens on digestibility of nutrients and growth performance in nursery pigs.
PubMed: Characterization of mutagenic activity in cooked-grain-food products.
PubMed: Evaluation of potential sources of proteins in diets for rainbow trout (Oncorhynchus mykiss).
PubMed: [The determination of a gross utilization of 15N-lysine in laboratory rats. 2. Comparative testing with an antibiotic supplement to the diet].
PubMed: Glass transition of gluten. 1: Gluten and gluten-sugar mixtures.
PubMed: Improvement in the nutritional quality of bread.
PubMed: Wheat gluten: rheological and gas retaining properties.
PubMed: A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
PubMed: Psychological and behavioral effects of food and chemical exposure in sensitive individuals.
PubMed: Lectins in wheat gluten proteins.
PubMed: Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality.
PubMed: [Effect of the amount of food provided on the utilization of synthetic lysine (alpha-15N labelled) in broiler chickens].
PubMed: Effect of plant proteins on cholesterol metabolism in growing rats fed atherogenic diets.
PubMed: Wheat grain immunofluorescent antibodies as an indication of gluten sensitivity?
PubMed: Growth response of mice and Tetrahymena pyriformis to lysinoalanine-supplemented wheat gluten.
PubMed: Covalent attachment of lysine to wheat gluten for nutritional improvement.
PubMed: Wheat gluten applications in food products.
PubMed: Food uses of wheat gluten.
PubMed: Wheat gluten as a protein ingredient.
PubMed: IgE antibodies to wheat flour components. Studies with sera from subjects with baker's asthma or coeliac condition.
PubMed: [Energy requirements for the synthesis of body proteins during growth as determined in model experiments in rats. 2. Studies with dietary casein and wheat gluten used unsupplemented or supplemented with methionine or lysine].
PubMed: Effect of supplementation of limiting amino acids on tyrosine toxicity in rats fed wheat gluten diets.
PubMed: Effects of quantity and quality of dietary protein and variation in certain enzyme activities on glucose metabolism in the rat.
PubMed: Preparation and isolation of acid-catalyzed hydrolysates from wheat gluten.
PubMed: Collaborative study of a method for the extraction of light filth from wheat gluten.
PubMed: Comparison of the utilization of supplemented wheat gluten and other amino acid sources in the rat.
PubMed: Utilization of amino acids in casein-lactalbumin and wheat gluten when equalized to levels of the FAO pattern.
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