# data[].attributes.headline
In Vietnam, wheat gluten is called mì căng or mì căn, and is prepared in a similar fashion to Chinese miàn jīn.

# data[].attributes.subject
In Vietnam, wheat gluten is called mì căng or mì căn, and is prepared in a similar fashion to Chinese miàn jīn.

# data[].attributes.body
Macrobiotic

Seitan, a neologism of Japanese origin, is a food made from wheat gluten in the macrobiotic system of cooking and health.
The meaning of the word "seitan" has undergone a gradual evolution. The initial product, imported from Japan was a very salty seasoning, the color of soy sauce, sold in a small glass jar or plastic pouch, to be used as a seasoning for brown rice.

# data[].attributes.body
In Japanese cuisine, the traditional type of wheat gluten is called fu. There are two main forms of fu, the raw nama-fu, and the dry yaki-fu.

1) Raw
Raw(Nama-fu) is solid gluten which is mixed with glutinous rice flour and millet and steamed in large blocks. It may be shaped and colored in a variety of ways. Nama-fu is an important ingredient in Shōjin-ryōri, the Buddhist vegetarian cuisine of Japan. It may also be used as an ingredient in wagashi, Japanese confectionery.

2) Dry baked
Dry baked (yaki-fu or sukiyaki-fu ) is gluten leavened with baking powder and baked into long bread-like sticks. Yaki-fu is typically added to miso soup and sukiyaki, where it absorbs some of the broth and acquires a fine texture that is lighter and fluffier than its Chinese equivalent.
In Japan, seitan, initially a rather salty macrobiotic seasoning that gradually evolved into a food, is not well known or widely available, despite the macrobiotic diet's Japanese origins.

# data[].attributes.body
https://en.wikipedia.org/wiki/Wheat_gluten_%28food%29
Chinese forms of wheat gluten :
1) Oily/oil-fried gluten
Oil-fried gluten is raw gluten that has been torn into small bits, then deep-fried into small puffy balls of around 3–5 cm in diameter and sold as "imitation abalone". They are golden brown in color, and braised or boiled in a savory soup or stew before eating.

2) Steamed gluten
Steamed gluten, is raw gluten that has been wrapped around itself to form a long sausage shape which is then steamed. This type of gluten has a dense texture and ranges from off-white to light greenish grey in color. It is torn open into strips before being used as an ingredient in recipes

3) Baked spongy gluten
Baked spongy gluten is similar in texture to a sponge, kao fu is made by leavening raw gluten, then baking or steaming it. These are sold as small blocks in Chinese markets and are then diced up and cooked. This type of gluten absorbs its cooking liquid like a sponge and is enjoyed for its "juicy" character.

# data[].attributes.body
Medical and pharmaceutical Applications

1. Silk sericin membranes are good bandage materials and the film has adequate flexibility and tensile strength. Due to its good biocompatibility and infection resistant nature, it is a novel wound coagulant material. Its flexibility and water absorption properties promote smooth cure for defects in the skin and do not cause any peeling of the skin under regeneration when detached from the skin.

2. Intake of sericin containing food relieves constipation, suppresses development of bowel cancer and accelerates the absorption of minerals.

Cosmestic Applications

Silk sericin or in combination with silk fibroin has bee used in skin, hair and nail cosmestics. It is used in the form of lotion, cream and ointment which increase skin elasticity, antiwrinkle and antiaging.

# data[].attributes.body
Commersial Uses:
1. Coating for paper cups,  soda bottle cap linings, clothing fabric, buttons, adhesives, and binders.

2. Zein's properties make it valuable in processed foods and pharmaceuticals used as a coating for candy, nuts, fruit, pills, and other encapsulated foods and drugs.

# data[].attributes.body
Textile

-silk fibroin fibers with exceptionally lustrous/fine appearance, soft-to-touch texture, ease of dyeing, superior mechanical properties, good biocompatibility and impressive moisture-absorption abilities.

-fashion apparel, luxury clothing and furnishings.

MEDICAL APPLICATIONS
1. Surgical S uture (a stitch that is used to sew a wound together)

-Silk fibroin has high strength, low bacterial adherence and good handling/tying characteristics.
-Silk is typically braided when used as suture, rendering it susceptible to inducing inflammatory reactions.

2. Tissue Engineering

The construction of fibroin into different matrices/morphologies for tissue regeneration including ligament, tendon, cartilage, bone, skin, liver, trachea, nerve, cornea, eardrum, bladder, etc.

3. Non-woven and woven silk scaffolds

-Silk fibroin fibers can be fabricated into non-woven or woven matrices for use as tissue engineering scaffolds.

# data[].attributes.body
Food Industry
Gelatin is an ingredient that is high in protein, fat free, cholesterol free and low in calories.Gelatin use in the food industry is probably best recognized in gelatin desserts and confectionery applications such as marshmallows and gummi-candies. It is also used as a binding and/or glazing agent in meat and aspics. (other examples: sour cream, yogurt, cheese, ice cream, luncheon meats)

Pharmaceutical Health Industry
In the pharmaceutical health industry, gelatin is used to make the shells of hard and soft capsules, tablets, granulation, suppositories, plasma substitute for medicines, dietary/health supplements, syrups, etc. It is highly digestible and serves as a natural protective coating for medicines.

Photography
The first account of its use in photography is in the British Journal of Photography for September 1871, when Dr. Richard Leach Maddox suggested that the sensitizing chemicals could be coated on a glass plate in a gelatin rather than a collodion emulsion (usage silver chloride which only valid for 10 minutes before the plate dry).

Nutraceuticals
The use of gelatin in the nutraceutical industry is widespread. Gelatin not only serves as a excipient (drug transport; important to keep other drugs from being released too early in the assimilation process), but also is an excellent and economical source of multiple amino acids. Gelatin is the foundation of many nutritional and arthritis/joint care formulas. It is also widely used for nutritional bars and protein drinks.

Cosmeceuticals
Gelatin has been used for many years in the cosmetics industry as “hydrolyzed animal protein” in shampoos, conditioners, lipsticks, and fingernail formulas. Recently additional uses for gelatin are being found as a collagen source in topical creams and other value added cosmetic products. (other examples: bath oils, moisturizing lotion, skin creams)

# data[].attributes.body
-In human body, it is a primary component of the connective tissue located in the dermis, the tough inner layer of the skin. This kind of connective tissue is also found in mucous membranes, nerves, blood vessels, and organs. Collagen in these structures imparts strength, support, and a certain amount of elasticity. Plus, this tissue surrounds delicate organs such as spleen and kidney for encases and protection. Other locations where collagen fibers are prominent are in the tendons and ligaments. Collagen adds strength to tendons and ligaments, and it imparts some stretch to these structures by allowing for some flexibility. However, collagen is not extremely elastic. If tendons and ligaments are stretched too far, these structures will tear, which may lead to problems in movement and bone position. Collagen is a predominant component of the connective tissues and exists usually in the form of fibrils.

- As the skin ages, it loses some of its elasticity, resulting in wrinkles. Therefore, collagen is an important component for cosmetic formulation, where it is an effective natural humectant with high substantivity.  It is the most abundant protein in mammals, making up about 25% to 35% of the whole-body protein content. Collagen products are used in medicine and dentistry for many purposes, including wound dressings and as matrices for tissue growth. It has been used as implantable carriers for bone inducing proteins and is used as a bone void filler and substiture due to its ability to encourage bone growth. Collagen sponges are used for bone-related protein carriers.As the chief structural protein of the body, the properties of collagen that make it suitable for use in dentistry are dependent upon characteristics of amino acid composition and sequence.

# data[].attributes.body
The collagen molecule consists of three polypeptide chains twined around one another as in a three-stranded rope. Each chain has an individual twist in the opposite direction. The principal feature that affects a helix formation is a high content of glycine and amino acid residues. The strands are held together primarily by hydrogen bonds between adjacent CO and NH groups and also by covalent bonds.