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Is Glycine Gluten Free

03/21/2016 admin

Glycine (abbreviated as Gly or G) is the smallest of the 20 amino acidscommonly found in proteins, and indeed is the smallest possible (having ahydrogen substituent as its side-chain). The formula is NH2CH2COOH. Itscodons are GGU, GGC, GGA, GGG of the genetic code.

Glycine is a colourless, sweet-tasting crystalline solid. It is unique among the proteinogenic amino acids in that it is achiral. It can fit intohydrophilic or hydrophobic environments, due to its minimal side chain of only one hydrogen atom.

 

What Is Gluten

Gluten is a protein composite found in wheat and related grains, including barley, rye, and wheat. Gluten gives elasticity to dough, helping it rise and keeps its shape and often gives the final product a chewy texture. Gluten can be found in many types of foods, even ones that would not be expected.

 

Is Glycine Gluten Free?

Yes. Glycine is gluten free and widely used in gluten free food to provide a great dietary supplement that are essential for human health to processed food.

 

How Is Glycine Used in Gluten Free Food?

Glycine is widely used in food and beverage to provide a great dietary supplement that are essential for human health to processed food. Glycine is usually used in processed food rather than daily recipe.

 

Why Choose Gluten Free Food?

For those who are suffering by celiac disease, gluten can cause big trouble, not even in small amounts. 50 milligrams of the protein is enough to cause trouble. In people with celiac disease, gluten in the bloodstream triggers an immune response that damages the lining of the small intestine. This will interfere with the absorption of nutrients from food, cause problems like osteoporosis, infertility, nerve damage, and seizures.

Even those who are not with celiac disease may have a similar trouble which is called gluten sensitivity or non-celiac gluten sensitivity. It can generate symptoms similar to celiac disease but without the intestinal damage.

 

Which Foods Are Naturally Gluten Free?

There are some naturally gluten-free food groups, including fruits, vegetables, meat and poultry, fish and seafood, dairy, beans, legumes, and nuts. Besides, there are some kinds of grains and other starch-containing foods are naturally gluten-free: rice, cassava, corn (maize), soy, potato, tapioca, beans, sorghum, quinoa, millet, buckwheat groats (also known as kasha), arrowroot, amaranth, teff, flax, chia, yucca, gluten-free oats, and nut flours.

 

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