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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.
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>
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.