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Structure of 25570-02-9
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Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.Gluten from wheat has been used:as a source of the total gluten protein to produce a gluten film to assess its viscoelastic properties at the mesostructure levelto study its effect on metabolic homeostasis in a murine model of diet-induced obesityas a nitrogen source in gluten agar/gliadin agar (Glu-A/Gli-A) medium for gluten and gliadin hydrolysis assays
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GHS Pictogram :
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GHS No : GHS07,GHS09
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Signal Word : Warning
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UN#: 3077
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Class : 9
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Packing Group : Ⅲ
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Hazard Statements : H302-H410
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Precautionary Statements : P264-P270-P273-P330-P391-P501
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Lot numbers can be found on the outside label of a product: