Gluten is also known as active gluten powder. Its protein co
ntent is more than 80%, and its amino acid composition is relatively complete. It is a nutrient-rich, high-quality and inexpensive plant-ba
sed protein source. Gluten is mainly composed of gliadin with small molecular weight, spherical shape and good extensibility, and gluten with large molecular weight, fibrous shape and strong elasticity. When gluten absorbs water, it forms wet gluten with a network structure, which has good viscoelasticity, extensibility, heat coagulation, emulsification, and film formability, such as gluten, roasted bran, mold bran, and ancient in traditio
nal products. Meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oily gluten, etc., are simple applications of the above characteristics.
Due to its rich natural materials and good economic benefits, gluten has quickly developed into a worldwide commodity. It is produced in large quantities in countries such as the United States, Canada, Europe and Australia, where wheat is produced, and has long been used in industry. Widely used, its utilization and development research are becoming increasingly popular in Japan, the United States and other countries
