Cereal Chem. 70:701-706   |  VIEW ARTICLE

Protein Concentrates and Prime Starch from Wheat Flours.

Z. Czuchajowska and Y. Pomeranz. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Five wheat flours, three milled from high-protein hard wheats and two from low-protein soft wheats, were developed into doughs, dispersed in water, and fractionated by centrifugation for 15 min at 1,500 X g at room temperature for a total of 0.5-1 hr. The fractions included a low-protein (0.6-0.8%) prime starch, one or two gluten fractions containing up to 67.0% protein (N X 5.7, dmb), tailings, insoluble fibers, and water solubles. The protein-rich fractions contained up to 5.4 times the protein contents of the original flours. Total prime starch yields were up to 70% of total dry matter recovered. Protein recoveries in the protein concentrates were up to 88%. The total water load in the fractionation process was as low as 2.0 times the flour weight. This article describes a closed system that produces a concentrate high in protein and prime starch.