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Gluten can be de¿ned as the rubbery mass that remains when wheat dough is washed to remove
starch granules and water-soluble constituents.Gluten was extracted and hydrolyzed by base and
subjected to different qualitative tests. Paper chromatography had been done to determine and
analyze the different amino acid components of the protein. Results were all positive indicating
that gluten contains many amino acids in it.
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amino acids. Amino acids are linked by respectively. The Nitroprusside test is used
covalent peptide bond into linear chain, to find out if sulfur-containing amino acids
which is called peptide or polypeptide chain. are present; test for amides is used to detect
The properties common to all amino acids R-groups of asparagine and glutamine. Test
are due to the relative special arrangements for amides is used to detects R-groups of
³Gluten´ En.wikipedia.org/wiki/Gluten
http://www.cerlabs.com/experiments/10875
404480.pdf