Process for separating and recovering vital wheat gluten from wh

Details Process for separating and recovering vital wheat gluten from wh Process for separating and recovering vital wheat gluten from wh

1978-07-10

1980-08-12

Wiseman, Thomas G.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435 96, 435 99, 435272, C12P 1922, C12P 1920, C12P 1914, C07G 700

Patent

active

042174147

ABSTRACT:
A mixture of vital wheat gluten and starch containing at least 25% protein, e.g. a protein-rich fraction of wheat flour, is treated with a bacterial alpha-amylase (preferably substantially free of protease) under conditions which solubilize the starch but do not unduly solubilize, or denature, the vital gluten. Specifically, the temperature should be not above about 80.degree. C. and the time of treatment should not exceed about 6 hours. After the enzymatic treament the gluten, which still retains its vital properties, is separated out, and the solubilized starch fraction is recovered or subjected to further processing.

REFERENCES:
patent: 3337414 (1967-08-01), Wilson
patent: 3782964 (1974-01-01), Knight
patent: 3922199 (1975-11-01), Hebeda et al.
patent: 3951938 (1976-04-01), Kerkkonen et al.

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