DK146702B - PROCEDURE FOR THE EXTRACTION OF THE GLUTEN FROM WHEAT WHEEL - Google Patents

Description

(19) DENMARK

(12) PUBLICATION WRITING (11) 146702 B

DIRECTORATE OF

THE PATENT AND TRADEMARKET SYSTEM

(21) Patent Application No. 4939/73 (51) Int.CI.3: A23J 1/12 (22) Filing Date: 07 Sep 1973 (41) Aim. available: 09 Mar 1974 (44) Submitted: 12 Dec 1983 (86) International Application No :- (30) Priority: 08 Sep 1972 FI 2477/72 (71) Applicant: OY 'VEHNAE AB; 21200 Raisio, FI.

(72) Inventor: Heikkl Kustaa * Church Wife; FI, Karl Marttl * Lalne; FI, Matt! Aleksi 'Alanen; FI, Harri Valdemar 'Rennes; FI.

(74) Plenipotentiary: Budde, Schou & Co Engineering Company (54) Process for extracting gluten from wheat flour

The present invention relates to a process for the extraction of a protein-containing gluten from wheat flour, and in particular relates to the extraction of the wheat gluten with a high protein content of over 80% from wheat flour, whereby the gluten is obtained in an unnatural ("vital") state. The invention further relates to a process for extracting gluten from wheat flour by a continuous process which does not require substantial amounts of water.

QQ The gluten produced can be used as an excellent CM binder when coating paper. Other uses include- [p. utes e.g. the use as a raw material in the preparation of I0 ^ glutamic acid and monosodium glutamate and as an additive in special surfactants to minimize skin irritation.

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2 148702 R.W. Kerr (Chemistry and Industry of Starch, 2nd ed., Academic Press, 1950) and J.W. Knight (The Chemistry of Wheat Starch and Gluten and Their Conversion Products, Leonard Hill, 1965 and The Starch Industry, Pergamon Press, 1969) has presented an excellent overview of all known starch and gluten extraction processes for wheat flour.

In the Martin method, which is currently largely used in factory production, a dough of wheat flour is formed in the first stage by the addition of some water. After a suitable maturation period, the dough is kneaded under continuous water supply. In this way, the starch is eventually released by leaching from the elastic gluten, thereby obtaining as the final product both gluten and starch with a very high degree of purity. However, the process requires large amounts of water. It is usually assumed that the Martin method requires a quantity of water 10 times greater than the flour volume and that approx. $ 8-10 of the dry matter of the flour (soluble salts and protein, free sugar, etc.) goes to waste water, which after treatment has become a difficult economic problem. In the most advantageous embodiment of the Martin method, a water / flour ratio of 6: 1 is achieved.

According to some newer methods, as well as the so-called "batter" method (RA Anderson, VF Pfeifer, EB Lancaster, Cereal Chem., 55, 449, 1958 and RA Anderson, VF Pheifer, EB Lancaster, C. Vojnovich, EL Griffin Jr , Cereal Chem., 57, 180, 1960) and the so-called Fesea method (DA Fellers, PH Johnston, Report of the Sixth National Conference on Wheat Utilization Research, Oakland, California, November 114, 1969), the protein and starch are extracted from a free-flowing water / flour suspension.

According to the "batter" method (Anderson et al. 1958, i960), the wheat flour is suspended in a hot water mixer in a ratio of 1: 1.0 to 1.8 depending on the quality of the flour, resulting in a homogeneous, pumpable, loose dough. with a temperature of 40-50 ° C. After a suitable mixing time, the dough is fed to a pump while adding cold water. In the pump, the gluten separates from the starch in the form of small particles which are separated from the starch milk by means of a sieve.

The thus obtained gluten is then washed one or more times in similar pumps with the addition of water, so that the starch 3 146702 and the other components of the flour are removed from the gluten as completely as possible.

The "batter" method also requires a quantity of water, which is, among other things. 10 times the amount of flour.

According to the Fesca method, the flour-water mixture is centrifuged to give a heavy phase containing relatively pure starch as well as a free-flowing, light phase containing gluten, poorer quality starch, the soluble constituents of the flour, etc.

In a more recent embodiment of the Fesca method (Fellers et al. 1969), flour and 25-j50 ° C hot water are mixed in a ratio of 1: 1.2-2.0 depending on the quality of the flour. The mixture is carefully dispersed and centrifuged to give free-standing fractions, starch and protein concentrate. The starch has a dry matter content of approx. $ 56 and a protein content of approx. 0.9-1.5 # · The protein concentrate has a dry matter content of approx. $ 17-25 and a protein content of approx. $ 30-40.

In this process, the gluten network is not separated from the protein concentrate.

In an older Fesca method (F.A.V. Klopfer, British Patent No. 11,159, 1907), the flour is mixed in a weak NaCl aqueous solution and centrifuged to give two separate fractions, a starch fraction and a protein fraction. From the last fraction, the soluble constituents of the flour are separated from the gluten network and the starch with poorer quality by settling the solid materials and decanting the aqueous phase containing the soluble material. The gluten is recovered from the base material by leaching.

The present invention relates to a method of the kind specified in the preamble of the main claim which is characterized by the characterizing part of the main claim.

Since the wheat flour is processed according to the principles of the Fesca method, a protein concentrate is obtained by the process according to the invention, from which protein concentrate it is possible to extract native gluten with a certain temperature and after a suitable reaction time with fresh water and / or process water. protein content of at least $ 80 in dry matter. The gluten can be almost completely extracted from the flour. Here and in the following, the water obtained by the fractionation of the wheat flour is called process water.

U.S. Patent No. 2,631,111 (1953) discloses a method for treating the corn gluten, wherein the corn protein fraction recovered by wet milling of the corn is treated to improve the filterability of the proteinaceous material and to increase the protein content of the material. This is accomplished by heating the corn gluten slurry at a pH of approx. 4.0 to 4.5 to a temperature considerably above 100 ° C, e.g.

177 ° C for 2 minutes, 156 ° C for 15 minutes, or 127 ° C for 30 minutes. The preferred operating temperature range is approx. 138-182 ° C at a vapor pressure above atmospheric pressure. It will be obvious to one skilled in the art that after treatment at such high temperatures, the corn protein will be completely denatured, ie. is coagulated irreversibly. Protein preparations of this kind are not recommended as binders in paper coating compositions.

In the process of the present application, on the other hand, wheat flour obtains about as much protein containing gluten in unnatural form or natively ("vitally") as the gluten-containing water slurry is treated at a maximum of 50 ° C.

It has been found that if the protein concentrate is kept at rest or in slight motion for 10-90 minutes at a temperature of 30-50 ° C, the gluten network, upon hydration, forms small thread-like agglomerates which, when added to fresh water and / or process water, is fed to a staple-type mixer, completely converted to solid gluten. The gluten may then be separated as large elastic agglomerates from the other solid components, such as poorer quality starch (B starch), fiber, etc., and from the aqueous phase (process water) containing the soluble constituents of the flour.

It is further characteristic of the invention that starch and native gluten can be continuously separated from wheat flour using process water so that the production time is short.

The advantages of the process according to the invention described here are compared with previous methods as follows: 1) In a simple, continuous process pure starch and native gluten of extremely high purity containing at least 80 $ protein in the dry substance can be separated from wheat flour.

2) The processing time of the treated material is extremely short, which minimizes bacterial contamination.

3) The amount of water required is small compared to the quantities of flour used.

4) The amount of waste water is small compared to other known methods and the waste water contains the soluble constituents of the flour in a relatively concentrated form which is advantageous for further processing.

An essential feature of the process of the invention is that since most of the starch is removed from the flour / water dispersion and the remainder is treated in the manner described above, the gluten does not form a dough-like mass from which pure gluten can only be washed out by adding large quantities of water but an agglomerate from which pure gluten can be separated while adding a small amount of water.

In the following, the invention is further illustrated by examples.

In this connection, reference is made to the drawing which illustrates an embodiment of the method according to the invention and is intended to clarify the method according to the invention. Other embodiments are also possible.

In the process of the invention, flour (1) in water and / or process water (2) is continuously suspended in a premix (3) in a ratio of 1: 1.2-2.0 depending on the quality of the flour. The suspension is then pumped into another mixer (4) in which the flour is dispersed in water for a homogeneous dispersion. The dispersion is led to a centrifuge (5) which divides the dispersion into a heavy phase and a light phase. The heavy phase or starch (A starch) is then washed (7) with water (6), after which the washed starch is fed to a dryer (8). The process water (9) is returned to the process.

The light phase or protein concentrate, whose temperature is increased to an appropriate level by process water or a heat exchanger, is pumped to a ripening tank (10). In the tank, the protein concentrate is continuously fed to a mixer (11) with the addition of process water (12). By the grinding action of this blender, the gluten network forms large agglomerates. The mixture of gluten agglomerate and starch milk is continuously fed to a machine unit (13) in which the gluten agglomerates are separated from the starch milk. The gluten agglomerates are led to a drying apparatus (14). The starch milk from the agglomerate separator (13) is pumped to a centrifuge (15) in which starch of inferior quality (B starch) as well as other solids is separated from the aqueous phase and pumped to a drier (16). A portion of the process water (17) is returned to the process and a portion is removed from the system.

Example 1.

In a pilot plan plant whose operation diagram is shown in the drawing, 110 kg flour per fraction is continuously fractionated. hour. The suspension water (2), which consists of fresh water and / or process water, has a temperature such that the temperature of the protein concentrate after the fractionation centrifuge (5) is 40 ° C. The reaction time in the ripening tank (10) is 30 minutes. The results are shown in Table I below

Table I

Dry Substance Protein in Dry Substance,% Substance fo% of Flour Dry Substance A Starch 86.0 0.5 58.8

Gluten 90.2 82.0 15.4 B starch 88.0 5.6 20.9

Effluent 3.9 15.5 4.9

The test uses water / flour ratio of 2.10: 1, and the amount of effluent removed from the system is 1.06 times the amount of flour used. In the experiment, approx. 700 kg flour.

Example 2.

Five experiments are carried out as described in the drawing and in Example 1, selecting the temperature of the suspension water so that the temperature of the protein concentrate after first fractionation (5) is 30 ° C, 35 ° C, 40 ° C, 45 ° C and 50 ° C. At each temperature, different times for the maturation period are used in the reaction tank (10).

With the following reaction times, maximum amounts of gluten are obtained: 7 146702

Required reaction time of protein concentrate for Experiment No. temperature ° C to provide maximum gluten yield in minutes 1 30 90 2 35 45 3 40 30 4 45 '15 5 50 10