ISOLATION OF PROTEINS - principle and chemicals

• 100g Wheat Flour

• 0.01M Iodine Solution

What are the material and chemical used for ISOLATION OF GLUTEN

Crude Gluten

It is the material left (insoluble material) after dough is washed —— it has no starch

• 1 cup bean

• Acetic Acid (drop by drop)

• Cheesecloth

• Filterpaper

What are the materials and chemical used for Isolation of Bean Protein?

to precipitate

What is the purpose of adding drop by drop 1M acetic acid in milked grinded monggo bean

• Minced beef — 6 grams

• _{^{70% buffer-diluted (pH 7.5)}} Ammonium Sulfate [(NH₄)₂SO₄] solution — 6mL

• Ammonium Sulfate [(NH₄)₂SO₄] — 0.3-0.35 grams

Materials and Chemical used for ISOLATION OF MYOGLOBIN FROM MUSCLES

• egg white — 10mL

• 1N acetic acid — 2-3 drops

• NaCl — 3.5grams

Materials and Chemical used for ISOLATION of ALBUMIN FROM EGG WHITE

helps activate enzymes in the beans which can break down complex carbohydrates making protein extraction more efficient.

purpose of soaking the beans in water

legumins and globulins

predominant proteins present in beans

• Bean proteins are precipitated by acid due to the isoelectric point (pI) of the proteins

• Acetic acid, being an acid, lowers the pH of the solution, causing the bean proteins to precipitate out.

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• The addition of acetic acid causes the bean protein to gain positive charges from being an isoelectric point (no charges), this gain of positive charges causes the bean protein to repel the charges of the hydrogen ion of the water thus precipitating out.

How are these bean proteins precipitated by an acid

The majority of the wheat flour is composed of starch and starch is soluble in water and could be washed away during the process. The gluten which is insoluble in water remains as a residue.

How does the amount of the insoluble material left compare with the amount of the original sample used?

glutenin and gliadin — _{^{responsible for the elastic properties of dough}}

What composes crude gluten