Isolation and characterization of gluten from wheat flour and determination of gliadin and glutenin
Session
Agriculture, Food Science and Technology
Description
It is important to do research on proteins as one of the main constituents of cells in living organisms. There has been a growing interest in gluten over the past two decades because of its crucial role in causing celiac disease and its perceived role in other adverse reactions to wheat.
The purpose of this paper is to isolate a plant protein which is found in some types of cereals. This protein is gluten which is found mainly in wheat and some other cereals such as rye, oats and barley. Wheat gluten has an extraordinary impact on human nutrition as it largely determines the processing properties of wheat flour. Due to its special properties gluten helps to increase the dough and keep its shape, precisely the viscoelastic properties and elasticity of the dough makes a better structure of the dough of bread, pasta and in general of all foods consisting of wheat flour.
Wheat flour fulfills essential biological role as the main protein of wheat, as it is the main determinant of functional (processing) properties of wheat. Gluten is a very complex mixture of proteins, composed of specific proteins gliadin and glutenin.
Gluten isolated through washing the dough with water and ethanol. First the dough is prepared and then washed with water in order to remove the whole amount of starch which is soluble in water while gluten is an insoluble protein in water. To confirm the presence of amino acids in gluten protein was realized qualitative analysis through relevant tests, Biuret, Xanthoproteic, Ninhidrin, Nitroprusside, Fohl, Paul and Amide Test. The amount of gliadin and glutenin is calculated mathematically.
The results obtained were satisfactory and showed that the amount of gluten in three different samples of wheat flour was at the allowed standard values 9-14%. In this study also verified that the amount of gluten in expired wheat flour “Fellini” was not the same, due to the degradation of gluten protein.
Keywords:
gluten, gliadin, glutenin, wheat flour.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.321
Recommended Citation
Halili, Edita; Rifati-Nixha, Arleta; and Dermaku, Miribane, "Isolation and characterization of gluten from wheat flour and determination of gliadin and glutenin" (2022). UBT International Conference. 330.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/330
Isolation and characterization of gluten from wheat flour and determination of gliadin and glutenin
UBT Kampus, Lipjan
It is important to do research on proteins as one of the main constituents of cells in living organisms. There has been a growing interest in gluten over the past two decades because of its crucial role in causing celiac disease and its perceived role in other adverse reactions to wheat.
The purpose of this paper is to isolate a plant protein which is found in some types of cereals. This protein is gluten which is found mainly in wheat and some other cereals such as rye, oats and barley. Wheat gluten has an extraordinary impact on human nutrition as it largely determines the processing properties of wheat flour. Due to its special properties gluten helps to increase the dough and keep its shape, precisely the viscoelastic properties and elasticity of the dough makes a better structure of the dough of bread, pasta and in general of all foods consisting of wheat flour.
Wheat flour fulfills essential biological role as the main protein of wheat, as it is the main determinant of functional (processing) properties of wheat. Gluten is a very complex mixture of proteins, composed of specific proteins gliadin and glutenin.
Gluten isolated through washing the dough with water and ethanol. First the dough is prepared and then washed with water in order to remove the whole amount of starch which is soluble in water while gluten is an insoluble protein in water. To confirm the presence of amino acids in gluten protein was realized qualitative analysis through relevant tests, Biuret, Xanthoproteic, Ninhidrin, Nitroprusside, Fohl, Paul and Amide Test. The amount of gliadin and glutenin is calculated mathematically.
The results obtained were satisfactory and showed that the amount of gluten in three different samples of wheat flour was at the allowed standard values 9-14%. In this study also verified that the amount of gluten in expired wheat flour “Fellini” was not the same, due to the degradation of gluten protein.