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A Study Of Methods Of Determining The Rate Of Acid Hydrolysis Of Wheat Gluten, Angus V. Honrickson

University of the Pacific Theses and Dissertations

Because of the nutritious value of sodium glutamate and its meat-like flavor, which is very pleasing to most people, and hence its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if the optimum conditions of protein hydrolysis were found, the manufacturing could be made a highly successful enterprise. it was the purpose of this research to investigate the methods by which the hydrolysis of wheat glutes can do conveniently followed in order to determine the efficiency of reactions run under specific conditions.