Wheat protein and methods of production
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example 1
[0067]In this Example, an isolated wheat protein was prepared in which no sulfites were used during the production process. The product isolated wheat protein had no measurable sulfite content.
[0068]Water (1370 g) at a temperature of 47.8° C. (118° F.), food grade lactic acid (88%) (13.5 g) and wet wheat gluten having a total solids content of 31.5% on a dry basis (“d.b.”) (1200 g, 80% protein as determined by measuring nitrogen content and multiplying by 5.7, commercially available from Archer-Daniels-Midland Company, Candiac, Quebec, Canada) were added to a mixer to form a gluten slurry. The gluten was added over the course of 15 minutes with agitation by mixing and the temperature of the reaction mixture was 45° C. (113° F.) (total solids 15.5% d.b.). The temperature of the slurry was increased to 47.2° C. (117° F.) and the resulting thick slurry (Brookfield viscosity=1000 cps, total solids 17.1% d.b.) was agitated for 70 minutes at a temperature between 47.2° C. (117° F.) and 52...
example 2
[0070]In this Example, sulfite-free isolated wheat protein was made from wheat gluten using the procedure of Example 1 with the following modifications.
[0071]Wet wheat gluten (2767 kg (6,000 lbs) at 32% solids) was added to sufficient water at 58.3° C. (137° F.) to maintain a total solids content of approximately 19% on a dry basis. The speed of the tank agitator was set at high speed at the beginning of the process and lowered near the end of the reaction as the viscosity decreased (once viscosity reaches approximately 250 cps). The reaction temperature was reduced from approximately 58.3° C. (137° F.) to 46.1° C. (115° F.) by the addition of the wet wheat gluten and over the reaction time. Lactic acid (88%, 27.7 kg (61 lbs)) was added to the slurry. Upon completion of the reaction, the residual bran, starch and fiber were removed from the sulfite-free wheat protein slurry. The sulfite-free wheat protein slurry was transferred to a holding tank with a variable speed agitator with a...
example 3
[0072]A substantially sulfite-free wheat protein isolate was produced as described herein. The wheat protein isolate has the following characteristics: at least 90% protein as determined by measuring nitrogen content and multiplying by 6.25 on a dry basis; a maximum of 6.0% moisture; a maximum of 1% ash; about 5% fat, or at most 2% fat as ether extracted; a light cream appearance; and a granulation wherein at least 98% passes through a #60 USBS sieve and at least 99.9% passes through a #30 USBS sieve. The wheat protein isolate also includes lactic acid.
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