2006-07-26 04:13:42 · 4 answers · asked by -mystery- 3 in Health ➔ Diet & Fitness
Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.
Glutamic acid (Glu), also referred to as glutamate (the anion), is one of the 20 proteinogenic amino acids. It is not among the essential amino acids.
So.. No!
2006-07-26 04:17:28 · answer #1 · answered by KizzyB 2 · 0⤊ 0⤋
They are different.
Gluten is a protein that is developed when two other proteins, glutenin and gliadin, are kneaded in the presence of water during breadmaking. Gluten is stretchy and rubbery, so it traps gas and forms the bubbles that expand when dough rises and bakes.
Glutamate is derived from glutamic acid, which is an amino acid. Amino acids are building blocks of proteins.
2006-07-26 11:19:32 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Glutamic acid (Glu), also referred to as glutamate (the anion), is one of the 20 proteinogenic amino acids. It is not among the essential amino acids.
Gluten is found in wheat
2006-07-26 11:19:23 · answer #3 · answered by cate 4 · 0⤊ 0⤋
No of course not, it's gluten's mate.
2006-07-26 12:08:08 · answer #4 · answered by McAtterie 6 · 0⤊ 0⤋