Wheat gluten, extraction

Proteins have been studied for a long time. Beccari published an account of his experiments to isolate gluten in 1747 In 1805 Einhof discovered that a fraction of wheat gluten was soluble, while in 1858 Denis showed that many proteins of both plant and animal origin were soluble in saline solutions. In 1859 Ritthausen started to prepare highly purified proteins, only to be criticised by Weyl for using alkali to extract the proteins. Weyl in his work used the Denis method of extraction with neutral salts. 

Schneider et al. (S6, S7, S8) have demonstrated that wheat gluten and certain gluten fractions cause inhibition of the isolated small intestine of the rat. In the Trendelenburg preparation, as modified by Biilbring et al. (B21), inhibition of the peristaltic reflex occurred if the material was placed outside the intestine so that it could reach the muscle without traversing the mucous membrane. If it was placed inside the lumen no inhibitory effect was seen. If the gluten or gluten fractions were incubated with rat mucous membrane extract, complete inactivation of the inhibitory effect was obtained. This action of mucous... 

Its use was first reported in 1985 by Meuser et al.98 for extracting starch from com. The HD process for commercial production of wheat starch and wheat gluten is used in many countries in Europe and in Australia, Canada, Mexico, India and Venezuela. 

Wheat Gluten occurs as a cream to light tan, free-flowing powder. It is the water-insoluble complex protein obtained by water extraction of wheat or wheat flour. It is soluble in alkalies, and partly soluble in alcohol and dilute acids. Vital Wheat Gluten is characterized by high viscoelasticity when hydrated, while Devitalized Wheat Gluten has lost this character because of denaturation by heat. 

Base notes contribute to the intrinsic taste of culinary products. This can be achieved by using basic savoury ingredients such as meat extract, bone-stock, yeast extract, fermented soy sauce, wheat gluten sauce, vegetable powders, herbs and spices. They provide a complex mixture of taste-active and taste-modifying compounds, some of them still unknown, in a typical and balanced composition. The basic taste can be... 

Maillard Reaction and Volatile Extraction. Three equal amounts (3 g of wheat gluten) of WGH, DWGH, and AWGH, were separately reacted with 0.9 g of glucose at 155 °C in three reaction vessels for two hours. The volatile con unds were extracted... 

Polymers derived from renewable resources (biopolymers) are broadly classified according to the method of production (1) Polymers directly extracted/ removed from natural materials (mainly plants) (e.g. polysaccharides such as starch and cellulose and proteins such as casein and wheat gluten), (2) polymers produced by "classical" chemical synthesis from renewable bio-derived monomers [e.g. poly(lactic acid), poly(glycolic acid) and their biopolyesters polymerized from lactic/glycolic acid monomers, which are produced by fermentation of carbohydrate feedstock] and (3) polymers produced by microorganisms or genetically transformed bacteria [e.g. the polyhydroxyalkanoates, mainly poly(hydroxybutyrates) and copolymers of hydroxybutyrate (HB) and hydroxyvalerate (HV)] [4]. 

Alkali-extracted proteins from simflower oil cake (89% proteins, Nx6.25) and wheat gluten (76.5% proteins, Nx5.7) were reacted with n-octanol in the presence of an acid catalyst. Temperature, reaction time and catalyst concentration were varied according to an experimental design to maximize the esterification yield. The latter was determined by alkaline hydrolysis and subsequent analysis by gas chromatography. The hydrolysis of the peptide chain was traced by the determination of the amount of free amino groups in esterified proteins using 2,4,6-trinitrobenzene-sulfonic acid (TNBS) assays. The solubility curves of modified proteins in water as a function of pH were obtained by Kjeldahl analysis to determine the composition of the soluble and insoluble parts. 

Preston, K. R. 1981. Effects of neutral salts upon wheat gluten protein properties. I. Relationships between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts. Cereal Chemistry 58 317-324. 

L. Zhu, G. Gamez, H. Chen, K. Chingin, and R. Zenobi, Rapid Detection of Melamine in Untreated Milk and Wheat Gluten by Ultrasound-Assisted Extractive Electrospray... 

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