Processes for the modification of wheat gluten

Details Processes for the modification of wheat gluten Processes for the modification of wheat gluten

1996-07-01

2000-09-05

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426425, 426429, A23J 100, A23L 128

Patent

active

061139750

ABSTRACT:
The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.

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Wang et al., Preparation of Molecular Microcapsules of Alcohol-Soluble Wheat Protein, Chemical Abstracts, vol. 124, No. 1, 124:4500q, p. 489 (1996).
M. Yajima, Manufacture of Microcapsules Using Wheat Protein, Chemical Abstracts, vol. 120, 120:167971a, p. 230 (1994).
Byers et al., A Quantitative Comparison of the Extraction of Protein Fractions from Wheat Grain by Different Solvents, and of the Polypeptide and Amino Acid Composition of the Alcohol-soluble Proteins, J. Sci. Food Agric., vol. 34, No. 5, pp. 447-462 (1983).
Miflin et al., The Isolation and Characterisation of Proteins Extracted from Whole Milled Seed, Gluten and Developing Protein Bodies of Wheat, Ann. Technol. Agric., vol. 29, No. 2, pp. 133-147 (1980).
Database abstract. Derwent WPI Account No. 72-62491T/197239. JP 47037544 published Mar. 9, 1972. Patent Assignee Chiba Seihun KK.
Batey et al., Solubilization of Wheat Gluten With Sodium Hydroxide, J. Fd Technol. vol. 16, pp. 561-566 (1981).
J. W. Finley, Deamidated Gluten: A Potential Fortifier For Fruit Juices, Journal of Food Science, vol. 40, pp. 1283-1285 (1975).

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