Wheat gluten swelling and partial solubility with potential impact on starch-from-gluten separation by ethanol washing

Cereal Chemistry

Volumn 76, Issue 6, 1999, Pages 843-845

  Robertson, G H ^a   Cao, T K ^a   Ong, I ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISSOLUTION; STARCH; SWELLING; TEMPERATURE; WASHING;

% REDUCTIONS; ABSOLUTE ETHANOL; CONTRIBUTING FACTOR; ETHANOL CONCENTRATIONS; ETHANOL SOLUTIONS; MASS ABSORPTION; POTENTIAL IMPACTS; SOLUTION CONCENTRATION; TEST SYSTEMS; WHEAT GLUTEN;

ETHANOL;

ALCOHOL; GLIADIN; GLUTEN;

AQUEOUS SOLUTION; ARTICLE; ENZYME ISOLATION; EXTRACELLULAR MATRIX; PROTEIN PROTEIN INTERACTION; SOLUBILITY; SUSPENDED PARTICULATE MATTER; TEMPERATURE DEPENDENCE; VOLUMETRY; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 0032723014     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.6.843     Document Type: Article

References (10)

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4. Grace, G. 1989. Preparation of vital wheat gluten. Page 112 in: Proc. World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs. T. H. Applewhite, ed. Am. Oil Chem. Soc.: Champaign, IL.
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8. Robertson, G. H., and Cao, T. K. 1998b. Methods for separation of wheat flour into protein and starch fractions. U.S. patent 5,851,301.
9. Washburn, E. W., ed. 1928. International Critical Tables. McGraw Hill: New York.
10. Zeleny, L. 1947. A simple sedimentation test for estimating the bread-baking and gluten qualities of wheat flour. Cereal Chem. 24:465-475.