A New Approach Of Gluten Derivatives For Activity As Theoretical

Abstract

Gluten is the mainly rubbery mass that remains after wheat dough is being washed to remove starch granules and water-soluble constituents. Gluten is known as proteins and it plays an important role in indicating the unique baking quality of wheat. Their derivatives can be divided into two main fractions;: one of them is the soluble gliadins and the other is insoluble glutenins. After intaken gluten and monosodyum glutamate, the salt form of glutamate, the quantity of glutamate and glutamic acid in blood increases. In our study; we investigate the chemical properties of gluten, glutamic acid and monosodyum glutamate as theoretical by using RHF/STO-3G method for quantum chemical calculations and geometry optimization methot to give direction the experimental studies as saving up time and money.