Gluten from Wheat, CAS No.8002-80-0

CAS: 8002-80-0 Cat. No.: G304672 Número EC: 232-317-7
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Size
Estado
Price
Qty
25g
G304672-25g
5
16,90US$
100g
G304672-100g
4
31,90US$
500g
G304672-500g
1
87,90US$
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Why this grade

for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature,Argon charged,Desiccated Ships Normal Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 6 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Product Name
Gluten from Wheat, CAS No.8002-80-0
CAS
8002-80-0
Tipo de molécula
Protein
Almacenamiento y envío
Condiciones de almacenamiento de almacenamiento
Room temperature,Argon charged,Desiccated
Enviado en
Normal

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

13 results found

Lot NumberCertificate TypeFechaArticulo
B2301367Certificate of AnalysisOct 30, 2025 G304672
B2301368Certificate of AnalysisOct 30, 2025 G304672
E2514329Certificate of AnalysisApr 23, 2025 G304672
E2514330Certificate of AnalysisApr 23, 2025 G304672
E2514331Certificate of AnalysisApr 23, 2025 G304672
L2518064Certificate of AnalysisApr 23, 2025 G304672
H2426346Certificate of AnalysisAug 06, 2024 G304672
H2426351Certificate of AnalysisAug 06, 2024 G304672
H2426353Certificate of AnalysisAug 06, 2024 G304672
B2423832Certificate of AnalysisJan 30, 2024 G304672
B2423956Certificate of AnalysisJan 30, 2024 G304672
B2423957Certificate of AnalysisJan 30, 2024 G304672
B2301173Certificate of AnalysisJan 04, 2023 G304672

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Preguntas frecuentes y artículos
Citations of This Product
Referencias
1. Bin Zhou, Xiaoqian Cao, Yujuan Rong, Can Wu, Yuying Hu, Bin Li, Bing Cui.  (2024)  Emulsifying and interfacial properties of glutenin processed by pH-shifting treatment.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2024.124889]
2. Ren Li, Yulin Feng, Sen Zhang, Huijuan Zhang, Jing Wang.  (2024)  Plant protein fibers obtained by microfluidic spinning technology: An insight into the fabrication, characterization, and digestive characteristics.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.104248]
3. Yingying Zhou, Yixin Qiu, Zhipeng Li, Zhuang Miao, Changming Li, Chunyu Liu, Yong Tan.  (2024)  Study on the Identification of Brown Rice Storage Year Based on Fluorescence Spectral Fusion Technique.  Agriculture-Basel,  14  (11): (2041).  [PMID:] [10.3390/agriculture14112041]
4. Jinwei Zhou, Rongyu Deng, Siyao Wu, Weihong Liang, Fulu Chu, Ming Hao, Feixiang Wu.  (2025)  Binder-Drive Interfacial Solvation Modulation Enables LiF-Rich SEI for Durable Silicon–Carbon Anodes.  ACS Applied Materials & Interfaces,      [PMID:40932334] [10.1021/acsami.5c13959]
5. Bin Zhou, Peiyu Yang, Qiuyue Hou, Bing Cui, Hongshan Liang, Bin Li, Xin Shi.  (2025)  The mechanism of glutenin-tannic acid nanoparticles in improving the storage instability of glutenin emulsion: Based on interactions, nanoparticle property, and interface property.  COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,      [PMID:] [10.1016/j.colsurfa.2025.137219]
6. Wenhui Fu, Xuemeng Ji, Dongze Qin, Wentao Gu, Haoxin Cui, Ruican Wang, Huan Lv, Shuo Wang.  (2026)  pH-Shifting-Assisted Lactic Acid Bacteria Fermentation of Wheat Gluten: An Innovative Strategy to Enhance Solubility, Functionality, and Safety.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2026.119115]
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