Process for separating and recovering vital wheat gluten from wheat flour and the like
AssigneeCPC International Inc.
InventorRaoul G. P. Walon
Life of this patent
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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.
Claims16
A process for treating a mixture of vital wheat gluten and wheat starch obtained from wheat flour containing at least 25% protein comprising:
- (a) preparing an aqueous suspension of said mixture;
- (b) subjecting the aqueous suspension to the action of bacterial alpha-amylase is substantially free of protease and is derived from a bacillus microorganism under conditions whereby a substantial amount of said starch is solubilized without undergoing gelatinization, said conditions comprising a temperature of from about 45.degree. to about 80.degree. C., a pH of from about 5 to about 7, and a time of less than 6 hours;
- and
- (c) separating solid, vital gluten from the solubilized starch.
Dependencies are inferred from the claim text.