≡
≡
| Custom order | |
|---|---|
| Usage |
Gluten, also known as active gluten, has a protein content of more than 80% and a complete amino acid composition. It is a nutritious and cheap plant protein source. Gluten is mainly composed of Glutenin with small molecular weight, spherical shape and good extensibility and glutenin with large molecular weight, fibrous shape and strong elasticity. When gluten absorbs water, it forms wet gluten with network structure, which has good viscoelasticity, extensibility, thermosetting, emulsifying and film forming properties, such as gluten, roast bran, moldy bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten and so on
