CA1121762A - Method for the separation of wheat gluten and wheat starch - Google Patents
Method for the separation of wheat gluten and wheat starchInfo
- Publication number
- CA1121762A CA1121762A CA000284900A CA284900A CA1121762A CA 1121762 A CA1121762 A CA 1121762A CA 000284900 A CA000284900 A CA 000284900A CA 284900 A CA284900 A CA 284900A CA 1121762 A CA1121762 A CA 1121762A
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- starch
- gluten
- wheat
- hydrocyclone
- overflow
- Prior art date
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Abstract
Title:
A method for the separation of wheat gluten and wheat starch.
Abstract of the disclosure:
A method for the separation of wheat gluten and wheat starch.
A mixture containing wheat starch, wheat protein and water is treated in a hydrocyclone apparatus. The gluten agglomerates in the hydrocyclones and is carried along in the overflow fraction. The hulk of the starch is contained in a fraction separated at the tapping point.
A method for the separation of wheat gluten and wheat starch.
Abstract of the disclosure:
A method for the separation of wheat gluten and wheat starch.
A mixture containing wheat starch, wheat protein and water is treated in a hydrocyclone apparatus. The gluten agglomerates in the hydrocyclones and is carried along in the overflow fraction. The hulk of the starch is contained in a fraction separated at the tapping point.
Description
:~:12:~L7~
This invention relates to a method for the separation of wheat gluten and wheat starch, preferably fron wheat flour.
Besides the traditional Martin process, in which wheat flour is formed into a dou~h with water, and starch is ex~rac~ed from the formed dough by washing, methods have been developed in which starch and gluten are separated from free-flcwing mlxtures of wheat flour and water.
The so-called continuous batter process, described in "The Chemistry of Wheat Starch and Gluten and their Conversion Products" (1965) by J.W. Knight pp. 27-30, involves producing a free-flowing batter from wheat flour and water in a contin~ous mixer. After a definite retention time in the mixer the starch is wash d from the gluten by passing the batter to a pump and supply-ing simultaneously wash water to the pump. The gluten are isolated by screening.
According to a variant of the "~esca"-method, described in "Journal of Food Science" 36 (1971) p. 649-652 a hom~genized mLx-ture of wheat flour and water is æparated into a starch fraction and a liquid protein ooncentrate by a centrifugation prooe dure. m e gluten are not isolated from the protein con oentrate, but the pro-tain concentrate is dried as a whole~ Supplementary to this method the gluten may be isolated from the protein con oentrate by agglomeration at a suitable temperature and holding time Imder stro~g agitation and separation of the agglomerated gluten, as des-cribed in British patent speciEication 1,397,370 published June 11, 1975.
, ~ ", IL2~7~;2 All methods above described comprise diferent sta~es ~i.c. ayglomeration, washing, separation) which are carried out wi~h di~ferent equipment.
According to the present invention a method is provided in w]1ich the separation o~ starch and the agglomeration of gluten from wheat is carried out in one step by passincJ a mixture containinc3 a wheat protein and ~heat starch and water throuyh a hydrocyclone apparatus.
The recovery o~ wheat gluten is Lacilitated significantly by this method. Moreover, the use o~ a hydrocyclone apparatus allows a s~rony reduction of-the consumption of water which is of great importance in sol~Ting the waste water problem and in saving eneryy.
Thus accordiny to the present inven-tion there is provided a method for the separation of whea~ gluten and wheat starch, characterized in that a mixture containing wheat protein and wheat starch and water is introduced into - a hydrocyclone apparatus in which:
a) the yluten ayglomerates in the 71ydrocyclone and is ~ carriea along in agglomerated form in the overf low fraction .
b) a fraction is separated, at the tappi.ng point, which contains the bul?; o~ the st:arch.
Preferably wheat flour is us~d for makillg the hatter.
Flour of hard a.; well as soft types o wheat can be used as start-iny material for the method accordiny to the lnventioll.
The fact that with the new procedure c3rades of wheat ~lour can be used Whi:CIl are not suitable for use in the --r~
existing commercial wheat starch manu~acturiny methods is of yreat economic advantaye.
7~2 It is also possible to use whole meal f~oM ~-7heat or other ~orms of proeessinc3 wheat such as e.g. flaked wheat ~nstead of wheat flour.
In ~he followinc~ the method of the invention is descri-bed by way of example ~ith referenee to wheat flour.
In earryinc3 out the produetion of gluten and starcl fxom wheat flour aecording to the method of the invention, wheat flour is rnixed ~ith a suffieient amount of ~ater to obtain eomplete hydration of the flour and to form a pumpable batter. The amount of water is about 1.5 tons of water per ton of wheat flour. The mixinc~ ean be performed in any suitable apparatus and the prepared batter does not require a prolonc3ed retention time. An adjustment of the natural pH of the batter or addition of chemieals- e.g.
to improve hydration of the gluten, is not needed, but may be practieed under speeial circumstanees.
The pumpable batter is, witllout any further interstaye, introduced into the hydrocyclone apparatus, in which a spontaneous agglomeration o~ the gluten to threads and elots takes plaee. The phenomenon that the gluten agglomerates in the hydrocyclone is unexpected and amazing. Moreover, i-t i.s surprising that the gluten a~ylomerates, which may he ~everal ern long, do no-t in~luence the per~ormanee o~ th~
hydrocyclone. No blockiny or ehokiny o~ t.he hydrocyelolles occu ~: s .
~2~7~2 It further turns out that -the cJluten agglomerates ~ formed can easily be separated from the overflo~ of the hydrocyclones ~y screening.
In the hydrocyclone apparatus a heavy fraction is separated from the batter. This heavy fraction, which contains the bulk of staxeh (prime c~rade starch or A-starch) and the bulk of the fibre, leaves the hydrocyclone apparatus at the tapping point. The aqueous miYture of prime grade starch and fibre is subsequently subjected to a screeninc3 procedure ln order to separate the starch from the fibre. In order to obtain a still purer grade starch, the hydrocyclone apparatus may also comprise an hydrocyc]one washing section. Fresh ~ater is supplied to the last washing stage of this washing section.Other methods of purification e.g. washing with water in separators or eentrifuges are also suitable. The pure starch suspension therel~y ob~ained ~ay be further eoncentrated, dewatered and dried.
The light fraction separated in the hydrocyclone ~o apparatus contains besides agglomerated gluten the remainincJ eomponents o-E the wheat flour, e.g. starch (second yrade starch or B-starch), the rest of the fibre and disssolved rnal:exials. The agglomerated gluten is sep~rated from this licJh~ raction discllarcled as the over~lo~
o~ the hydrocyelolle appara~us and is ~herea~er driecl. Thi.s sepaxation can he accompli.shed hy screeni.llc3. The screens Qr si.eves used, havinc3 an aperture in the ranCJe of from 0.3 mm to 2.0 mm, need not meet particu]ar requirements because tlle acJcllomexated c31u~en can be screened easily. The 7~
screenin~ is advan~ageousl~ performed i.n an ori~inal rotating gluten ~asher irl which a further a~glomeration of the glu~en take.s place to the well-known lumps o stii~
consistency.
Tlle liquid passing the screen contains the second ~rade s-tarch and the soluble makerial. The second grade starch is recovered thererom e.g. by centrifugi.ng or decanting. That the over1O~ of the hydrocyc.l.orle apparat.us may al.so con~ain some prime grade starch. This prime grade starch can ~e recovel^ed after screening t:he agglomerated gluten ~y passing the undersize`stream through a number of hydrocyclones. The underflow of these cyelones, containing the prime grade starch, is recirculated to the washing section of the hydrocyclone apparatus. The over~low contains second grade starch and soluble material.
In order to effect a better separation of the staxch and protein in the practical operation of the method of the invention it is preferred to recirculate a part of the gluten-free overflow from the hydrocyclone apparatus for preparation of the batter. Recircula~ion in combination ~ith a suitable number of hydrocyclones stages for countercurrent wasl~ (J makes possible a reduc-tion of the consumptioll o water to ].ess than about 3 m of wat:cr per ton of ~heat flour.
Further :;mprovement of -tl;~ performance of.the separcltion is ob~.a.ined by raisi?ly the temperature i.n the hydrocyclones above 30C and preferably to a range of 30C
to 50C. When the overflow .is recirculated a raise in l2~ 2 temper~ture occurs. Additional methcls of raising the temperature are the introduction of pre-heated fresh water or of steam into the hydrocyclone apparatus.
The separation of gluten and starch from wheat flour according to the method of the invention can be carried out by means of m~lti-stage hydrocyclone apparatus as e.g. used in the co m starch industry. Special re~uirements are not needed for these appara~us: a multi-stage hydrocyclone apparatus consisting of 3 hydrocyclone stages for clarifying the overflow and a multi-stage section of about 9 stages for washing in countercurrent with fresh water will be suitable. me hydrocyclone stages consist of one or a number of multihydrocyclones, e.g. as described in Dutch patent application 75,02097, laid open to the public August 24, 1975.
'~le connection in series of the hydrocyclone stages can be accomplished in several ways e.g. as described in Die Starke 15 (1963) p. 371-373. An example of hydrocyclone apparatus which is also useful for the method of the invention is described ln U~lited States patent specification 3,890,888, published June 24, 1975.
me hydrocyclones throughout the apparatus preferably have a diameter of the cylindrical part of 10 - 15 mm. The pres-sure drop across the hydrocyclones is about 3 - 6 bar.
'me following example serves to illustrate the method of the invention by the em~bodiment accordiny to the accompanyiny draw-ing. Other embodiments are h~wever possible.
.~ ,, .~.., ~.~.Z iL~
EX~MPI.~ ' .Wheat flour from silo (A) is mixed in a mixer (B) ~ith the sieved overflow from hydrocyelone apparatus (D) and/
or ~ith ma~e~up water to form a pumpable bat-ter. The weight ratio of the f.l;our ~o the sieved overflow is in the range of a~out 1 : 1.5. The batt,er is introduced into hydroeyclone apparatus (D) by means of pump ~.'Hydrocyclone apparatus (D~
eonsists of 12 hydroeyclone stages of which the 3 upper stages function as clarifying stages (Dl) and the remaining 9 stages function as washing st,ages (D2). The batter mi~ed with the underflow of the hydroeyelone section and the overflow of t,he ~ashing hydrocyelone section, is supplied by means of a pump (E) to the first ~ashiny ll~Tdrocyc].one stage. At this stage the batter is divided into an overflow fraction containing light eomponents and an under10w fraction containiny heavy components. This division is repeated at each subsequent washillg hydrocyclone stage.
wash Fresh.water of a temperature of 40C is int:roduced at V .;nt.o the supply eonduit of t,he last washing hydrocyclone stage, ~hich discharges at the tapping point an a~ueous starch 20 , suspension eontaining fihre. The fibre is removed at-. III
after ~lbration by means o~ a screenincJ apparatus (F). The pure/ Eibre-free starell su.spension leav.illg at ~V i.s eoneentrated, ancl s~.arcll is recovered in known manner, by means of a vaeuum ~.ilter ancl pneumat1.e drying. The protein eontent o~,the stareh is 0.3'-~i on dry hasis. The overflow ~rom the washincJ section (D2), COnsiStinCJ o~ water, ~luten, small st,arch gL^anllles and clissolved eomponent-s, is eonduc-ted by means o pump (G) in~o the three-s~age section ~Dl).
.~ , 9_ .
The agcJlomerated gluten is carxied alonc3 in the overflow . of this section and is screenecl from the over~low by means of the rotatlng gluten ~7asher apparatus (I~ ith a mesh si~e of 0.5 mm. The yluten leaving at I are dried pnewnatically to a gluten product containing appro~imately ~0~ protein on dry basis (fac-tor 5.7).
The fraction passing screening apparatus rotating gluten washer (H) is divided into t~o parts. One part is used for the preparation of the batter of wheat flour whereas the other part leaving at I is evaporated and dried after recovery of the second grade starch.
. The hydrocyclone apparatus functions under the followi.ng conditions: The dia~eter of the cylindrical part of hydrocyclones in all mu]tihydrocyclone stages is 10 mm. The pressure drop across the hydrocyclone is 3.5 bar. The quantity of fresh water supplied in the refining stage amounts to about 2.5 m3 water per ton of ~heat flour.
This invention relates to a method for the separation of wheat gluten and wheat starch, preferably fron wheat flour.
Besides the traditional Martin process, in which wheat flour is formed into a dou~h with water, and starch is ex~rac~ed from the formed dough by washing, methods have been developed in which starch and gluten are separated from free-flcwing mlxtures of wheat flour and water.
The so-called continuous batter process, described in "The Chemistry of Wheat Starch and Gluten and their Conversion Products" (1965) by J.W. Knight pp. 27-30, involves producing a free-flowing batter from wheat flour and water in a contin~ous mixer. After a definite retention time in the mixer the starch is wash d from the gluten by passing the batter to a pump and supply-ing simultaneously wash water to the pump. The gluten are isolated by screening.
According to a variant of the "~esca"-method, described in "Journal of Food Science" 36 (1971) p. 649-652 a hom~genized mLx-ture of wheat flour and water is æparated into a starch fraction and a liquid protein ooncentrate by a centrifugation prooe dure. m e gluten are not isolated from the protein con oentrate, but the pro-tain concentrate is dried as a whole~ Supplementary to this method the gluten may be isolated from the protein con oentrate by agglomeration at a suitable temperature and holding time Imder stro~g agitation and separation of the agglomerated gluten, as des-cribed in British patent speciEication 1,397,370 published June 11, 1975.
, ~ ", IL2~7~;2 All methods above described comprise diferent sta~es ~i.c. ayglomeration, washing, separation) which are carried out wi~h di~ferent equipment.
According to the present invention a method is provided in w]1ich the separation o~ starch and the agglomeration of gluten from wheat is carried out in one step by passincJ a mixture containinc3 a wheat protein and ~heat starch and water throuyh a hydrocyclone apparatus.
The recovery o~ wheat gluten is Lacilitated significantly by this method. Moreover, the use o~ a hydrocyclone apparatus allows a s~rony reduction of-the consumption of water which is of great importance in sol~Ting the waste water problem and in saving eneryy.
Thus accordiny to the present inven-tion there is provided a method for the separation of whea~ gluten and wheat starch, characterized in that a mixture containing wheat protein and wheat starch and water is introduced into - a hydrocyclone apparatus in which:
a) the yluten ayglomerates in the 71ydrocyclone and is ~ carriea along in agglomerated form in the overf low fraction .
b) a fraction is separated, at the tappi.ng point, which contains the bul?; o~ the st:arch.
Preferably wheat flour is us~d for makillg the hatter.
Flour of hard a.; well as soft types o wheat can be used as start-iny material for the method accordiny to the lnventioll.
The fact that with the new procedure c3rades of wheat ~lour can be used Whi:CIl are not suitable for use in the --r~
existing commercial wheat starch manu~acturiny methods is of yreat economic advantaye.
7~2 It is also possible to use whole meal f~oM ~-7heat or other ~orms of proeessinc3 wheat such as e.g. flaked wheat ~nstead of wheat flour.
In ~he followinc~ the method of the invention is descri-bed by way of example ~ith referenee to wheat flour.
In earryinc3 out the produetion of gluten and starcl fxom wheat flour aecording to the method of the invention, wheat flour is rnixed ~ith a suffieient amount of ~ater to obtain eomplete hydration of the flour and to form a pumpable batter. The amount of water is about 1.5 tons of water per ton of wheat flour. The mixinc~ ean be performed in any suitable apparatus and the prepared batter does not require a prolonc3ed retention time. An adjustment of the natural pH of the batter or addition of chemieals- e.g.
to improve hydration of the gluten, is not needed, but may be practieed under speeial circumstanees.
The pumpable batter is, witllout any further interstaye, introduced into the hydrocyclone apparatus, in which a spontaneous agglomeration o~ the gluten to threads and elots takes plaee. The phenomenon that the gluten agglomerates in the hydrocyclone is unexpected and amazing. Moreover, i-t i.s surprising that the gluten a~ylomerates, which may he ~everal ern long, do no-t in~luence the per~ormanee o~ th~
hydrocyclone. No blockiny or ehokiny o~ t.he hydrocyelolles occu ~: s .
~2~7~2 It further turns out that -the cJluten agglomerates ~ formed can easily be separated from the overflo~ of the hydrocyclones ~y screening.
In the hydrocyclone apparatus a heavy fraction is separated from the batter. This heavy fraction, which contains the bulk of staxeh (prime c~rade starch or A-starch) and the bulk of the fibre, leaves the hydrocyclone apparatus at the tapping point. The aqueous miYture of prime grade starch and fibre is subsequently subjected to a screeninc3 procedure ln order to separate the starch from the fibre. In order to obtain a still purer grade starch, the hydrocyclone apparatus may also comprise an hydrocyc]one washing section. Fresh ~ater is supplied to the last washing stage of this washing section.Other methods of purification e.g. washing with water in separators or eentrifuges are also suitable. The pure starch suspension therel~y ob~ained ~ay be further eoncentrated, dewatered and dried.
The light fraction separated in the hydrocyclone ~o apparatus contains besides agglomerated gluten the remainincJ eomponents o-E the wheat flour, e.g. starch (second yrade starch or B-starch), the rest of the fibre and disssolved rnal:exials. The agglomerated gluten is sep~rated from this licJh~ raction discllarcled as the over~lo~
o~ the hydrocyelolle appara~us and is ~herea~er driecl. Thi.s sepaxation can he accompli.shed hy screeni.llc3. The screens Qr si.eves used, havinc3 an aperture in the ranCJe of from 0.3 mm to 2.0 mm, need not meet particu]ar requirements because tlle acJcllomexated c31u~en can be screened easily. The 7~
screenin~ is advan~ageousl~ performed i.n an ori~inal rotating gluten ~asher irl which a further a~glomeration of the glu~en take.s place to the well-known lumps o stii~
consistency.
Tlle liquid passing the screen contains the second ~rade s-tarch and the soluble makerial. The second grade starch is recovered thererom e.g. by centrifugi.ng or decanting. That the over1O~ of the hydrocyc.l.orle apparat.us may al.so con~ain some prime grade starch. This prime grade starch can ~e recovel^ed after screening t:he agglomerated gluten ~y passing the undersize`stream through a number of hydrocyclones. The underflow of these cyelones, containing the prime grade starch, is recirculated to the washing section of the hydrocyclone apparatus. The over~low contains second grade starch and soluble material.
In order to effect a better separation of the staxch and protein in the practical operation of the method of the invention it is preferred to recirculate a part of the gluten-free overflow from the hydrocyclone apparatus for preparation of the batter. Recircula~ion in combination ~ith a suitable number of hydrocyclones stages for countercurrent wasl~ (J makes possible a reduc-tion of the consumptioll o water to ].ess than about 3 m of wat:cr per ton of ~heat flour.
Further :;mprovement of -tl;~ performance of.the separcltion is ob~.a.ined by raisi?ly the temperature i.n the hydrocyclones above 30C and preferably to a range of 30C
to 50C. When the overflow .is recirculated a raise in l2~ 2 temper~ture occurs. Additional methcls of raising the temperature are the introduction of pre-heated fresh water or of steam into the hydrocyclone apparatus.
The separation of gluten and starch from wheat flour according to the method of the invention can be carried out by means of m~lti-stage hydrocyclone apparatus as e.g. used in the co m starch industry. Special re~uirements are not needed for these appara~us: a multi-stage hydrocyclone apparatus consisting of 3 hydrocyclone stages for clarifying the overflow and a multi-stage section of about 9 stages for washing in countercurrent with fresh water will be suitable. me hydrocyclone stages consist of one or a number of multihydrocyclones, e.g. as described in Dutch patent application 75,02097, laid open to the public August 24, 1975.
'~le connection in series of the hydrocyclone stages can be accomplished in several ways e.g. as described in Die Starke 15 (1963) p. 371-373. An example of hydrocyclone apparatus which is also useful for the method of the invention is described ln U~lited States patent specification 3,890,888, published June 24, 1975.
me hydrocyclones throughout the apparatus preferably have a diameter of the cylindrical part of 10 - 15 mm. The pres-sure drop across the hydrocyclones is about 3 - 6 bar.
'me following example serves to illustrate the method of the invention by the em~bodiment accordiny to the accompanyiny draw-ing. Other embodiments are h~wever possible.
.~ ,, .~.., ~.~.Z iL~
EX~MPI.~ ' .Wheat flour from silo (A) is mixed in a mixer (B) ~ith the sieved overflow from hydrocyelone apparatus (D) and/
or ~ith ma~e~up water to form a pumpable bat-ter. The weight ratio of the f.l;our ~o the sieved overflow is in the range of a~out 1 : 1.5. The batt,er is introduced into hydroeyclone apparatus (D) by means of pump ~.'Hydrocyclone apparatus (D~
eonsists of 12 hydroeyclone stages of which the 3 upper stages function as clarifying stages (Dl) and the remaining 9 stages function as washing st,ages (D2). The batter mi~ed with the underflow of the hydroeyelone section and the overflow of t,he ~ashing hydrocyelone section, is supplied by means of a pump (E) to the first ~ashiny ll~Tdrocyc].one stage. At this stage the batter is divided into an overflow fraction containing light eomponents and an under10w fraction containiny heavy components. This division is repeated at each subsequent washillg hydrocyclone stage.
wash Fresh.water of a temperature of 40C is int:roduced at V .;nt.o the supply eonduit of t,he last washing hydrocyclone stage, ~hich discharges at the tapping point an a~ueous starch 20 , suspension eontaining fihre. The fibre is removed at-. III
after ~lbration by means o~ a screenincJ apparatus (F). The pure/ Eibre-free starell su.spension leav.illg at ~V i.s eoneentrated, ancl s~.arcll is recovered in known manner, by means of a vaeuum ~.ilter ancl pneumat1.e drying. The protein eontent o~,the stareh is 0.3'-~i on dry hasis. The overflow ~rom the washincJ section (D2), COnsiStinCJ o~ water, ~luten, small st,arch gL^anllles and clissolved eomponent-s, is eonduc-ted by means o pump (G) in~o the three-s~age section ~Dl).
.~ , 9_ .
The agcJlomerated gluten is carxied alonc3 in the overflow . of this section and is screenecl from the over~low by means of the rotatlng gluten ~7asher apparatus (I~ ith a mesh si~e of 0.5 mm. The yluten leaving at I are dried pnewnatically to a gluten product containing appro~imately ~0~ protein on dry basis (fac-tor 5.7).
The fraction passing screening apparatus rotating gluten washer (H) is divided into t~o parts. One part is used for the preparation of the batter of wheat flour whereas the other part leaving at I is evaporated and dried after recovery of the second grade starch.
. The hydrocyclone apparatus functions under the followi.ng conditions: The dia~eter of the cylindrical part of hydrocyclones in all mu]tihydrocyclone stages is 10 mm. The pressure drop across the hydrocyclone is 3.5 bar. The quantity of fresh water supplied in the refining stage amounts to about 2.5 m3 water per ton of ~heat flour.
Claims (11)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method for the separation of wheat gluten and wheat starch characterized in that a mixture containing wheat protein and wheat starch and water is introduced into a hydrocyclone apparatus in which: (a) the gluten agglomerates in the hydrocyclones and is carried along in agglomerated form in the overflow fraction (b) a fraction is separated at the tapping point, which contains the bulk of the starch.
2. A method according to claim 1, in which the mixture is introduced into a hydrocyclone apparatus comprising a washing section, in which fresh water is introduced counter-currently.
3. A method according to claim l in which a part of the overflow after being freed from the gluten, is used for preparing the starting mixture.
4. A method according to claim 1 in which the overflow is partially or completely freed from starch before recirculation.
5. A method according to claim 1 in which the temperature in the hydrocyclone apparatus is raised above 30°C.
6. A method according to claim 1 in which the temperature is raised to a range of 30° - 50°C by introducing pre-heated fresh water.
7. A method according to claim 1 in which wheat flour is separated into starch and gluten.
8. A method according to claim l in which whole meal is separated into starch and gluten.
9. A method according to claim 1 in which the hydrocyclone have a cylindrical part of 10 - 15 mm.
10. A method according to claim 1 in which the pressure drop across the cyclones is about 3 - 6 bar.
11. A method according to claim 1 in which less than 3 m3 of fresh water per ton wheat flour is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000284900A CA1121762A (en) | 1977-08-17 | 1977-08-17 | Method for the separation of wheat gluten and wheat starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000284900A CA1121762A (en) | 1977-08-17 | 1977-08-17 | Method for the separation of wheat gluten and wheat starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1121762A true CA1121762A (en) | 1982-04-13 |
Family
ID=4109343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000284900A Expired CA1121762A (en) | 1977-08-17 | 1977-08-17 | Method for the separation of wheat gluten and wheat starch |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1121762A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447755A (en) * | 2019-08-28 | 2019-11-15 | 宿州市皖神面制品有限公司 | A kind of separation method with wheaten starch and mucedin |
-
1977
- 1977-08-17 CA CA000284900A patent/CA1121762A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447755A (en) * | 2019-08-28 | 2019-11-15 | 宿州市皖神面制品有限公司 | A kind of separation method with wheaten starch and mucedin |
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