Wheat gluten

Wheat gluten

Wheat gluten белок is the protein residue remaining after wet extraction of nonprotein components from wheat meal.

One of the outstanding features of wheat gluten among other protein sources is its viscoelasticity, which has been traditionally utilised by the baking industry and is currently applied for the development of biodegradable bioplastics. This feature may affect both the transit and absorption of digestive contents. The hydrolysis of wheat gluten with protease enzymes in order to increase its solubility would result in a faster absorption of amino acids and peptides, and can avoid the restriction of utilisation of wheat protein isolates in animal feeding, and in fact it has been successfully applied in calf milk replacers.

However, its high glutamine proportion could have a positive effect against post-weaning villous atrophy since this amino acid is a preferred energy source for intestinal tissue, playing an important role in gut physiology and immunity. Inclusion of wheat gluten in weaned pig diets results in similar, or even higher, productive performances and digestibility than milk or soy derived products.

SPECIFICATION

Organoleptic properties
Appearance a creamy powder with a characteristic odour and taste.
Physical and chemical properties
Moisture max. 9 %
Protein (N x 5,7 on d.s.) min. 75 %
Ash (on d.s.) max. 1,5 %
Fat (on d.s.) max. 2,5 %
Water absorption min. 150 %
Microbiological properties
Total plate count max. 10.000 CFU/g
Yeasts max. 500 CFU/g
Moulds max. 500 CFU/g
E. coli absent in 1 g
St. aureus , в 0.1 г max. 100 CFU/g
Salmonella absent in 25 g

Storage

Store in a dry, cool and ventilated place in unopened original packaging. Best if used within 2 years from manufacturing date, if kept dry in unopened bags.