Process for separating and recovering vital wheat gluten from wheat flour and the like
US4217414A · kind A · utility
52Cited by
4References
16Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jul 10, 1978 |
| Grant date | Aug 12, 1980 |
| Priority date | — |
| Expiry date | Jul 10, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J1/125
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.