Cereal Chem 54:131 - 137.  |  VIEW ARTICLE
Protein Removal from Gluten-Starch Wash Water.

J. W. Finley. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Wheat gluten-starch washing produces large volumes of high Biological Oxygen Demand gluten waste water (GWW). This GWW represents a serious disposal problem as well as a loss of potentially valuable nutrients. By concentrating the GWW in a multiple effect evaporator, a molasses containing appreciable protein can be obtained. However, the protein and suspended starch in the effluent tend to coat the surfaces of the evaporator, causing reduced efficiency and, eventually, clogging of the system. The fouling problem can be eliminated by adding calcium or ferric ions (50 ppm) to the GWW, heating to 85 C by direct steam injection, and removing coagulated protein and suspended solids with a desludging centrifuge prior to evapaoration. The clarified supernatant can be readily concentrated to afford a molasses which has potential as an animal feed. The dried precipitate from the centrifuge contained 70 to 73% protein, and had an amino acid profile typical of the soluble proteins of wheat, indicating potential as a food additive.