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Isolation and Hydrolysis of Gluten Frederico Alfonso Reyes, Janyll Nicole Rodriguez, Christine Mae Sim, Raphael Simpliciano,

Kihyun Son Group 8 2G Medical Technology Biochemistry Laboratory


1 Cup of Wheat flour was used to obtain the necessary gluten. Enough water was added to make the powdery flour to a more solid dough where it was then further kneaded and washed with running water until pure gluten was left. 1 gram of the intact gluten was separated and was mixed with 100ml of distilled water. This sample underwent the Hydrolysis procedure and the result was an intact protein sample and a hydrolyzed protein sample which was then used for another experiment.

ABSTRACT

INTRODUCTION

Gluten is a protein with various uses. It can be used for bread products or meat substitutes. But gluten is not found in its raw form and that is where protein extraction comes from. Gluten is mostly found in flour and since flour is found naturally by simply grinding certain grains, it is ideal that protein extraction be used to extract the necessary gluten from flour. By hydrolyzing gluten, the gluten is changed in such a way that is it different from normal gluten and this difference was compared in a separated experiment.

RESULTS AND DISCUSSION

1) From Protein Isolation: Pure Gluten 2) From Hydrolysis: Hydrolyzed Gluten

REFERENCES
From books Crisostomo, Daya, de Guia, Farrow, Gabona, Liu, Pea, Pea, Santiago, Santiago, Sarile, Torres, Vargas, Ysrael. Laboratory Manual in Biochemistry. Quezon City: C & E Publishing Inc., 2010. 19-22. Print. From the internet Hydrolysis. Chemistry Explained. Chemistry Explained, n.d. Web. 10 January, 2012. <http://www.chemistryexplained.com/HyKr/Hydrolysis.html#b>

EXPERIMENTAL A. Samples Used Flour B. Procedure 1. Isolation

1 cup of flour was measured and distilled water was added. The exact amount of distilled water added is unknown as the water added was merely approximated to achieve the right viscosity of the flour from its powdery form. After the group let the dough sit for a while, the dough was then washed under running water until pure gluten was left.

2. Hydrolysis
1 gram of the pure gluten was isolated and mixed in 100ml of distilled water. After the gluten was dissolved, 10ml of the protein mixture was taken and mixed with 10ml of saturated protease solution. 10ml of 0.1M phosphate buffer (pH 7.5) was then added into the mixture and was then poured into a tube. The tube was placed into a water bath for 60 minutes before the group allowed it to cool where the hydrolyzed protein was then used in a different experiment.

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