CONCLUSIONS:

It can be inferred from the experiment that the solubility of proteins in the gluten
can be altered by the change in pH in the environment. The principle involved in the
isolation of gluten is difference in solubility. The starch is partially soluble in water
while gluten is insoluble in water. Thus, gluten can be separated from starch. Iodine
solution is used to test the complete removal of starch, involving the formation of
blue black solution. Upon the results obtained, Tryptophan, Proline, Cysteine,
Tyrosine, Histidine, and Glutamine are then present in the basic hydrolysate of
gluten. Paper chromatography is a technique used to separate different components
of a certain mixture that involves the principle of differences in solubility.