History of Gluten Powder Research and Development and its Scope of Application

Gluten powder (Gluten Powder) is a protein-rich plant feed additives, widely used in the food industry and animal feeding field. With the development of science and technology, the research and application of gluten has gone through a number of stages, today we review the history of its development, and explore its scope of application in various fields.

The origin of gluten and early research

The main component of gluten is wheat protein, especially glutenin (glutenin and gliadin). This protein was first identified at the end of the 19th century, when people began to pay attention to its role in the dough, found that its impact on gluten formation. the early 20th century, scientists carried out a preliminary study of the nutritional value of gluten, that is rich in amino acids, is important for the growth and development of humans and animals.

With the development of agricultural science and technology, the production technology of gluten is gradually mature. in the middle of the 20th century, with the advancement of wheat cultivation technology, the production cost of gluten is lowered, and its application areas began to expand.

The industrialization of gluten and the expansion of applications

Into the 1970s, the industrialization of gluten has developed rapidly.

Especially in the food industry, gluten because of its good adhesion and thickening properties, is widely used in bread, pastries and other baked goods, to enhance the taste and nutritional value of the product. 

In addition, gluten is used as a protein source for vegetarians and healthy eaters.

The progress of gluten research

With the depth of scientific research, the nature of gluten and its impact on different animals has been a more comprehensive understanding.At the same time, the use of gluten in animal feed has also begun to attract attention. Studies have shown that gluten can effectively improve the growth rate and immunity of animals, and become an important feed ingredient for aquaculture, poultry and livestock.

Gluten not only provides high-quality protein, but also improves the feed conversion rate of animals. For example, the addition of gluten to aquaculture can promote the healthy growth of fish and shrimp, and improve the efficiency of aquaculture.

In recent years, scientists have also focused on the functional properties of gluten, such as its potential role in intestinal health, antioxidant capacity, and immunomodulation. These studies have laid a solid foundation for the further application of gluten.

The scope of application of gluten

Today, the scope of application of gluten has been very wide, mainly including the following aspects:

Food industry: as a high-quality protein source, gluten is widely used in bread, cookies, cakes and other baked goods to enhance the taste and nutrition of the product.

Plant-based foods: With the rise of plant-based diets, gluten is being used to make a variety of vegetarian products, providing consumers with a wealth of protein options.

Aquaculture: Adding gluten to the feed of fish and shrimp can improve the nutritional value of the feed, promote the growth of aquatic products and enhance their disease resistance.

Poultry farming: Gluten can be used as an important ingredient in poultry feed to improve the quality of meat and eggs, and increase farming income.

Pet food: More and more pet food manufacturers are using gluten to provide higher protein content and better digestion and absorption.

Future Outlook

The market demand for gluten will continue to grow with the increasing

 emphasis on healthy eating. 

Future research will further explore its application in new food and feed

products and develop more efficient production technologies to meet the

changing market demand.

Conclusion

In conclusion, the history of gluten research and application demonstrates its great potential as an important nutritional ingredient. 

From its initial identification to its wide application today, gluten has not only changed the face of the food industry, but also brought great economic benefits to the animal breeding industry.

With the progress of science and technology and changes in the market, the future of gluten will undoubtedly be more brilliant.