Cereal Chem 52:439 - 450.  |  VIEW ARTICLE
Variations in the Fatty Acid Composition of Stored Wheat Protein Concentrates Prepared by Wet and Dry Milling.

A. A. Betschart, R. M. Saunders, T. R. Mon, and G. O. Kohler. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

The relative fatty acid composition of wheat protein concentrates prepared from millrun by dry milling (WPC) and by a wet alkaline process (WAP-WPC) were similar to reported values for bran and shorts. In general, linoleic was greater than or equal to 50% of total fatty acids, whereas oleic, palmitic, and linolenic were 18.4-25.0, 20-22.5, and 2.5-3.9%, respectively. When stored at 50 C for 12 weeks the fatty acid composition of acid-precipitated WAP-WPC was more stable than that of the heat-precipitated WAP-WPC. GC analyses of the volatiles of stored samples showed that WPC contained greater than or equal to 2 times as much n-hexanal as heat-precipitated WAP-WPC, whereas mixtures of the two protein concentrates contained the least. When samples were tempered to 13% moisture and stored at 35 C for up to 24 weeks, the fatty acids of WPC were more stable than those of heat-precipitated WAP-WPC. Mixtures of these two protein concentrates exhibited greater stability at 35 C than did mixtures stored at their natural moisture at 50 C.