FI65083B - FOERFARANDE FOER SEPARERANDE AV VITALT VETEGLUTEN OCH SOLUBILISERAD VETESTAERKELSE FRAON VETEMJOEL - Google Patents

Description

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England-England (GB) U5061 / 77 (71) CPC International, Inc., International Plaza, Englewood Cliffs,

New Jersey 07632, USA (72) Raoul Guillaume Philippe Valon, Brussels, Belgium-Belgium (BE) (7 * 0 Oy Kolster Äb (5 ^) Method for separating vital wheat gluten and solubilized wheat starch from wheat flour - Förfarande för separerande av vitalt veteglut The present invention is an improvement on the invention described in U.S. Pat. No. 63,255. wheat gluten in vital form, unchanged in nature, and dissolved starch as a by-product, which may be used as such or further processed by conversion into sugar.

It is known that wheat gluten loses its "viable" properties at high temperatures and tends to dissolve on contact with warm water for a longer period of time. For these reasons, the use of a conventional enzymatic dissolution process (i.e., gelling, liquefaction, and dissolution of the starch portion of the flour with heat and a liquefying enzyme such as alpha-amylase) in wheat flour results in a change in the nature of gluten as well as its principal dissolution. In addition, if the dissolved starch is converted to sugar by a saccharifying enzyme to prepare a starch hydrolyzate, the resulting hydrolyzate contains a large amount of dissolved gluten, and this makes final purification (and especially decolorization) difficult and impractical.

U.S. Pat. No. 3,249,512 discloses a process for preparing in situ dextrose from an amylase-containing material containing a protein. The leaching step uses o <- amylase, which does not contain protease, with the starting material containing significantly less than 25% protein. The dissolution temperature is 60-90 ° C and the dissolution time 20-40 minutes. The publication does not mention that the protein would be separated and recovered from the dissolved starch.

63,255 discloses a process for treating wheat flour by separating vital wheat gluten and solubilized wheat starch from it, after which the solubilized starch may optionally be converted to sugar, the process comprising the steps of: (1) separating wheat starch from flour to leave at least a gluten-rich fraction; 25% by weight of protein, (2) solubilizing the starch in the gluten-rich fraction without causing its gelatinization by treating the gluten-rich fraction as an aqueous suspension with bacterial alpha-amylase, which contains virtually no protease, at a temperature of 45-60 ° C 3 65083 at pH 5-7, wherein the amount of enzyme is at least sufficient to solubilize all the starch in the fraction, and possibly greater than this amount, the processing time being such that it is sufficient to solubilize at least 95% of the starch (3) separating the vital gluten from the solubilized starch and recovering, (4) with the remaining solubilized starch solution still containing active alpha-amylase, optionally adding fresh starch to said solution and allowing the starch to be solubilized and (5) optionally converting the solubilized starch to sugar. In this case, it has been found that the preferred dissolution temperature is about 60 ° C, but can be as low as 45 ° C, temperatures well above 60 ° C causing a change in the nature of gluten.

However, it has now been found that temperatures above 60 ° C do not cause a change in the nature of gluten, provided that they are not maintained for too long. Temperatures between 60-80 ° C can be used, but less than 30 and preferably less than 15 minutes. It is surprising that such a treatment is effective for dissolving starch without gelling as well as without changing the nature of gluten.

If necessary, the suitable raw material is combined with water (preferably an amount of water sufficient to form a slurry with a dry matter content of 10-35% by weight) and bacterial alpha-amylase, which is preferably practically free of protease. The enzyme is reacted with the starch moiety of the mixture under pH conditions suitable for activity at a temperature sufficient to dissolve the starch (preferably at least 50% of the starch in the mixture) in a short time without causing a substantial decrease in gluten 4 6 5 G 8 3 viability. These time and temperature conditions are interdependent, as lower temperatures require longer times and higher temperatures shorter times to achieve the desired degree of solubility of the starch while maintaining gluten viability.

Using this method, the starch dissolves virtually completely (or as much as desired), the gluten does not change in nature, and there is virtually no dissolution of the gluten. Therefore, still vital gluten as well as dissolved starch, which contains as little dissolved protein as possible, can be easily recovered. The dissolved starch may be concentrated and / or dried and used "as is" or converted into sugar in any conventional manner.

The following example illustrates the improvement of the basic invention.

Example 2000 kg of soft wheat flour (80.0% starch and 11.2% protein) were suspended in 4740 kg of water. The suspension was mixed to keep the protein and starch components in a homogeneous state, i.e. to prevent gluten agglomeration. The suspension was then fed to an Alfa-Laval centrifugal separator at 2000 rpm and the upstream (protein rich fraction) and downstream (starch fraction) were collected.

The resulting upstream (protein-rich fraction) contained 3340 kg of water and 600 kg of dry matter, of which 230 kg of starch and 216 kg of protein.

The upstream was centrifuged at high speed to remove about 60% of its water content. The aqueous fraction was found to contain 112 kg of soluble solids, of which 34 kg was protein. The remaining part of the upstream was then treated enzymatically to separate the starch. The starch in the mixture was hydrolyzed by the addition of the enzyme "Thermamyl" (which was protease-free) (Novo Enzyme Corporation, Mamaroneck,

New York). The enzyme was added to the mixture at 0.5% by weight, the mixture was fed through a plate heat exchanger where the temperature of the mixture was raised to 70-75 ° C for 10 minutes, and the gluten was then separated in a continuous centrifuge, washed and cooled to room temperature.

The liquid recovered from the enzymatic hydrolysis contained only 8.0 kg of protein. This reduction in the concentration of unwanted protein in the separated starch fraction is achieved by separating the solubles from the mixture by a high speed centrifugation step, which in this example was used after centrifugal decantation before enzymatic hydrolysis. In addition, the separated gluten - which contained about 66% protein - was shown by baking experiments to retain its viability even when the temperature in the hydrolysis was briefly raised to a level at which gluten normally inactivates and changes its nature.

Claims (2)

6 65083 A process for separating vital wheat gluten and solubilized wheat starch from wheat flour, optionally converting the solubilized starch to sugar, the process comprising the steps of: (1) separating the wheat starch from the flour to leave a gluten-rich fraction of at least 25% by weight; protein, (2) solubilizing the starch in the gluten-rich fraction without causing it to gelatinize by treating the gluten-rich fraction as an aqueous suspension with virtually no protease-free bacterial alpha-amylase at a temperature of at least 45 ° C and pH wherein the amount of enzyme used is at least sufficient to solubilize all, and possibly more of, the starch in the fraction, and the processing time is such that it is sufficient to solubilize at least 95% of the starch, but not more than 6 hours, (3) separating vital gluten from solubilized starch and recovering, (4) with the remaining solubilized starch solution still containing active alpha-amylase, optionally adding fresh starch to said solution and allowing the starch to be solubilized by alpha-amylase, and (5) that the dissolution of the starch is carried out at a temperature of 60 to 80 ° C, the treatment time not exceeding 30 minutes. Method according to Claim 1, characterized in that the processing time does not exceed 15 minutes. l!