gliadin

Full Material List
5-amino-2-[[1-[5-amino-2-[[1-[2-amino-3-(4-hydroxyphenyl)propanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoic acid

Identifiers

FEMA N/A
CAS 9007-90-3
EINECS 232-707-7
Synonyms
  • 5- amino-2-[[1-[5-amino-2-[[1-[2-amino-3-(4-hydroxyphenyl)propanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoic acid
  • group of simple, vegetable proteins derived from the gluten of various grains
  • Tyr-pro-gln-pro-gln
  • L- tyrosyl-L-prolyl-L-glutaminyl-L-prolyl-L-glutamine
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII GR9478B3Q3
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 631.68757
Molecular Formula C29 H41 N7 O9

Organoleptic

Organoleptic Notes
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance N/A
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point N/A
Boiling Point 1177.15 °C. @ 760.00 mm Hg (est)
Flash Point 1230.00 °F. TCC ( 665.70 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) -2.175 (est)
Soluble In
  • water, 3025 mg/L @ 25 °C (est)
Occurrence
  • wheat flour
  • wheat seed