Nasarawa state university, keffifaculty of natural and applied sciences

department of biochemistry and molecular biologysiwes presentation

on determination of wet gluten content

byumar yahaya

nsu/nas/059/10/11supervised

by mr j.p mairiga

november, 2014.

outline

• Introduction

• Aim of the test

• Apparatus/reagent

• Principle

• Test sample

• Result interpretation

• Conclusion

introductionGluten is a protein composite found in food

processed from wheat and related grain species.

Gluten is the composite of gliadin and glutenin which are water insoluble proteins which is conjoined with starch in the endosperm

Gluten is a source of protein, additives, and also use in cosmetic, hair products and other dermatological preparation .

Gluten is known to cause adverse health issue ranging from progressive malnutrition, diarrhea and vomiting, multiple vitamin deficiencies, abdominal pain in those suffering from gluten sensitivity, primarily as a result of celiac disease.

STRUCTURE AND COMPOSITION OF WHEAT GRAIN

Aim of the test

To determine the gluten content present in wheat.

Apparatus/reagent

beaker

Analytical balance

Stirrer or spatula

Sieve

Brine solution

water

PRINCIPLE

• It is a reaction that involve salt solution(brine) and the flour sample in order to obtain a water insoluble protein (gluten).

Test SAMPLE

Line flour (FL)

Bagging flour (flp)

Analytical balance

TEST PROCEDURE

In BUA flour mill laboratory, gluten content is determined

manually as follows:

10g of flour weighed in a small plastic container using the analytical balance.

5ml of 2% salt solution is added.

The flour is then mixed with a stirrer until it forms dough.

Salt solution is then added to the dough and allowed to stay for 10 minutes.

The dough is then washed manually with NaCl solution until all the starch and soluble proteins are washed away.

The residue (gluten) is rinsed with water.

The gluten is then rubbed between palms and finally weighed to determine the weight of the wet gluten.

Result interpretation

Glutencontent(g)

Result Remark

30.000 Standard Sufficient

Less than 30.000

Absent Insufficient

Higher than 30.000

Present sufficient

CONCLUSION

• Wet gluten test provide information on the

quantity and estimates the quality of gluten in

wheat.Wet gluten reflects protein content and

is a common flour specification required by

end-users in food industry.

Thank you for listening