UCSB Science Line
Sponge Spicules Nerve Cells Galaxy Abalone Shell Nickel Succinate X-ray Lens Lupine
UCSB Science Line
How it Works
Ask a Question
Search Topics
Our Scientists
Science Links
Contact Information
Are there any nutritional values in gluten?
Question Date: 2012-01-03
Answer 1:

Wheat gluten is the water-insoluble protein portion contained within the endosperm (tissue inside the seeds) of wheat.

When gluten is separated from wheat, the resulting substance is mostly protein (75-80%) with small amounts of fat, moisture, and ash. Its primary nutritional usage is for protein supplementation.

Gluten protein is comprised of many different types of protein; most of these proteins are classified as gliadin (single-chained) or glutenin (multi-chained) protein fractions. These proteins give gluten its elastic properties (think about bread or pizza dough and how it stays together when you knead and roll it) - this has given gluten its nickname `wheat gum.

While wheat gluten itself is limited in its content of the amino acid lysine (an essential amino acid that humans use as protein), it is an effective protein fortifier (it increases, or fortifies, protein levels in other foods). Gluten is a good source of selenium (a protein source) and is low in saturated fat, cholesterol and sodium. There are about 370 calories per 100 grams of gluten.

Click Here to return to the search form.

University of California, Santa Barbara Materials Research Laboratory National Science Foundation
This program is co-sponsored by the National Science Foundation and UCSB School-University Partnerships
Copyright © 2020 The Regents of the University of California,
All Rights Reserved.
UCSB Terms of Use