U.S. patent application number 14/127267 was filed with the patent office on 2014-05-22 for wheat protein isolates and processes for producing.
This patent application is currently assigned to ARCHER DANIELS MIDLAND COMPANY. The applicant listed for this patent is Normand Germain, Michel Giroux. Invention is credited to Normand Germain, Michel Giroux.
Application Number | 20140142285 14/127267 |
Document ID | / |
Family ID | 47424501 |
Filed Date | 2014-05-22 |
United States Patent
Application |
20140142285 |
Kind Code |
A1 |
Germain; Normand ; et
al. |
May 22, 2014 |
WHEAT PROTEIN ISOLATES AND PROCESSES FOR PRODUCING
Abstract
Isolated wheat proteins that are substantially free of
additives, processing aids, added acids, buffers, reagents, or
added enzymes and compositions formed from the isolated wheat
proteins are described. Methods of forming compositions which
include isolated wheat proteins that are substantially free of
additives, processing aids, added acids, buffers, reagents, or
added enzymes are also described.
Inventors: |
Germain; Normand;
(Vaudreuil-Dorian, CA) ; Giroux; Michel;
(Repentigny, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Germain; Normand
Giroux; Michel |
Vaudreuil-Dorian
Repentigny |
|
CA
CA |
|
|
Assignee: |
ARCHER DANIELS MIDLAND
COMPANY
Decatur
IL
|
Family ID: |
47424501 |
Appl. No.: |
14/127267 |
Filed: |
June 26, 2012 |
PCT Filed: |
June 26, 2012 |
PCT NO: |
PCT/US2012/044109 |
371 Date: |
December 19, 2013 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61501306 |
Jun 27, 2011 |
|
|
|
Current U.S.
Class: |
530/375 |
Current CPC
Class: |
A23L 33/185 20160801;
A23J 1/12 20130101; C07K 14/415 20130101; A23J 3/14 20130101; A61K
36/899 20130101 |
Class at
Publication: |
530/375 |
International
Class: |
C07K 14/415 20060101
C07K014/415 |
Claims
1. A composition comprising: an isolated wheat protein; the
composition being substantially free of additives, processing aids,
reagents, added acids, buffers, and added enzymes; the composition
having less than 10% moisture by weight.
2. The composition of claim 1, wherein the composition has an
additive, processing aids, reagents, added acids, buffers, and
added enzymes concentration of less than 0.001% by weight.
3. The composition of claim 1, wherein the composition has a
protein content of at least 85% by weight as determined by
multiplying a nitrogen content of the composition by 6.25.
4. The composition of claim 1, wherein the isolated wheat protein
is not enzyme hydrolyzed.
5. The composition of claim 1, wherein the composition has a
granulation such that at least 85% of the composition is able to
pass through a #60 USBS sieve.
6. The composition of claim 1, being in a powder form.
7. The composition of claim 1, wherein the composition consists
essentially of the isolated wheat protein produced naturally.
8. The composition of claim 1, wherein the composition consists of
the isolated wheat protein produced naturally.
9. The composition of claim 1, the composition having a protein
content of at least 90% as determined by measuring the nitrogen
content of the composition and multiplying by 6.25.
10. The composition of claim 1, wherein the composition has a
solubility of between 62 and 99 in water.
11. The composition of claim 1, wherein the composition has pH of
between 3.9 and 4.9.
12. The composition of claim 1, wherein the composition has a
mixograph of between 3.0 and 10.0.
13. The composition of claim 1, further comprising a naturally
produced enzyme.
14. (canceled)
15. A process for producing an isolated wheat protein, comprising:
mixing water and wheat gluten to form a gluten slurry; and
agitating the gluten slurry at a temperature between 15.degree. C.
and 52.degree. C. for a time sufficient to produce an isolated
wheat protein, wherein an acid and butler are not added to the
gluten slurry during the process.
16. The process of claim 15, wherein the gluten slurry has an
additive, processing aid, reagent, added acid, buffer, and added
enzyme concentration of less than 0.001% by weight.
17. The process of claim 15, wherein the time ranges from 30 to 380
minutes.
18. The process of claim 15, wherein the gluten slurry has a total
solids content ranging from 6% to 22% on a dry basis.
19. The process of claim 15, further comprising drying the isolated
wheat protein.
20. The process of claim 15, wherein a viscosity of the gluten
slurry reaches between 20-1000 cps, thus producing the isolated
wheat protein.
21. The process of claim 15, wherein a pH of the gluten slurry
after mixing the water and the wheat gluten is above 4.5.
22. (canceled)
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Provisional Patent
Application No. 61/501,306, filed Jun. 27, 2011, the contents of
the entirety which is incorporated by this reference.
TECHNICAL FIELD
[0002] Various embodiments of the present disclosure relate to
compositions comprising wheat proteins that are produced without
the use of added acids or reducing agents, such as sulfites. Other
embodiments relate to processes of isolating wheat proteins
naturally, without any additives, processing aids, added acids,
reagents, buffers, or added enzymes.
BACKGROUND
[0003] The development and production of wheat proteins isolates
has continued. US Patent Application 2008/0254200 published about
Oct. 16, 2008 describes the production of wheat protein isolates
that are substantially free of sulfites. While the invention
described in US Patent Application 2008/0254200 successfully
produced a wheat protein isolate without using sulfites, such
publication still used an added acid, such as lactic acid.
[0004] Wheat protein isolates are used in the food industry as an
ingredient to alter texture and enhance taste and appearance in
food products. Wheat protein isolates may add certain benefits to
food products, including replacing sugar or carbohydrate
functionalities in baked or processed foods; building structure or
improving crumb texture in baked goods; improving freeze-thaw
performance with improved texture and mouthfeel; replacing sugar as
a binder in bars and coatings for cereals; increasing protein
levels in foods without sacrifice of taste and texture; improving
dough rheology, proofing times, and sheeting performance; reducing
fat in food products; generating foam and other types of controlled
air entrapment; and improving taste and texture in whole grain
applications.
[0005] While US Patent Application 2008/0254200 successfully
produced a wheat protein isolate without a reducing agent, a need
exists for the production of wheat protein isolates that do not
have any additives, processing aids, added acids, buffers,
reagents, or added enzymes and that have a clean ingredient
label.
SUMMARY OF THE INVENTION
[0006] In each of its various embodiments, the present invention
fulfills these needs and discloses methods for producing wheat
proteins without additives, processing aids, added acids, buffers,
reagents, or added enzymes. In another embodiment, the present
invention is directed towards a naturally produced wheat protein
isolate that has unique properties such as rheology, water
adsorption, taste, film forming, and binding.
[0007] In one embodiment, a composition comprises an isolated wheat
protein. The composition is substantially free of additives,
processing aids, reagents, added acids, buffers, and added enzymes,
and has less than 10% moisture by weight.
[0008] In another embodiment, a process for producing an isolated
wheat protein comprises mixing water and wheat gluten to form a
gluten slurry and agitating the gluten slurry at a temperature
between 15.degree. C. and 55.degree. C. for a time sufficient to
produce an isolated wheat protein. An acid and buffer are not added
to the gluten slurry during the process.
BRIEF DESCRIPTION OF THE DRAWINGS
[0009] FIG. 1 shows a mixograph of one embodiment of a wheat
protein isolate produced according to the present invention.
[0010] FIG. 2 shows a mixograph of one embodiment of a wheat
protein isolate produced according to the present invention.
[0011] FIG. 3 shows a mixograph of one embodiment of a wheat
protein isolate produced according to the present invention.
[0012] FIG. 4 is an alveograph of an embodiment of a wheat protein
isolate produced according to the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0013] Various embodiments of the present disclosure relate to
processes for producing isolated wheat proteins and the
compositions produced therefrom. The wheat protein isolates of the
present invention are natural in that they don't have additives,
processing aids, added acids, buffers, reagents, or added enzymes
and have a clean ingredient label.
[0014] Other than the operating examples or where otherwise
indicated, all numbers expressing quantities of ingredients,
processing conditions, and the like used in the specification and
claims are to be understood as being modified in all instances by
the term "about". Unless indicated to the contrary, the numerical
parameters set forth in the following specification and claims are
approximations that may vary depending upon the desired properties
sought to be obtained. At the very least, and not as an attempt to
limit the application of the doctrine of equivalents to the scope
of the claims, each numerical parameter should at least be
construed in light of the number of reported significant digits and
by applying ordinary rounding techniques.
[0015] Any numerical values disclosed herein may inherently contain
certain errors, such as, equipment and/or operator error,
necessarily resulting from the standard deviation found in their
respective testing measurements.
[0016] Also, it should be understood that any numerical range
recited herein is intended to include all sub-ranges subsumed
therein. For example, a range of "1 to 10" is intended to include
all sub-ranges between (and including) the recited minimum value of
1 and the recited maximum value of 10, that is, having a minimum
value equal to or greater than 1 and a maximum value of less than
or equal to 10.
[0017] Any patent, publication, or other disclosure material, in
whole or in part, that is said to be incorporated by reference
herein is incorporated herein only to the extent that the
incorporated material does not conflict with existing definitions,
statements, or other disclosure material set forth herein. As such,
and to the extent necessary, the disclosure set forth herein
supersedes any conflicting material incorporated by reference. Any
material, or portion thereof, that is said to be incorporated by
reference, but which conflicts with existing definitions,
statements, or other disclosure material set forth herein will only
be incorporated to the extent that no conflict arises between that
incorporated material and the existing disclosure material.
[0018] The present disclosure describes several different features
and aspects of the various exemplary embodiments. It is understood,
however, that the present disclosure embraces numerous alternative
embodiments, which may be accomplished by combining any of the
different features, aspects, and embodiments described herein in
any combination that one of ordinary skill in the art would find
useful.
[0019] According to certain embodiments, the present disclosure
provides for a composition comprising an isolated wheat protein
that is produced naturally in that it does not include additives,
processing aids, added acids, buffers, reagents, or added enzymes.
In one embodiment, the isolated wheat protein may comprise at least
60% protein by weight, as determined by measuring nitrogen content
and multiplying by 5.7. In another embodiment, the protein content
may be determined by measuring nitrogen content and multiplying by
6.25. As used herein, the term "substantially free" when used in
reference to additive, processing aid, added acid, buffer, reagent,
or added enzyme concentrations, includes the additive, the
processing aid, the added acid, buffer, the reagent, or the added
enzyme concentration that is below the measurable limit using
standard analytical procedures. According to certain embodiments,
the isolated wheat protein may have an additive, processing aid,
added acid, buffer, reagent, or added enzyme concentration of less
than 0.001% by weight (i.e., less than 10 ppm). According to other
embodiments, the isolated wheat protein may have an additive,
processing aid, added acid, buffer, reagent, or added enzyme
concentration of 0% by weight.
[0020] There has been a growing desire for products and food
compositions that are all natural and/or organic (as defined by
various regulating agencies). Certain regulatory agencies may limit
or regulate how compositions containing additives, processing aids,
added acids, buffers, reagents, or added enzymes may be described.
For example, in certain markets, the presence of additives,
processing aids, added acids, buffers, reagents, or added enzymes
in a product or food composition may preclude the use of certain
monikers, descriptors, or indicia. For example, in certain markets,
the presence of additives, processing aids, added acids, buffers,
reagents, or added enzymes in a product or food composition may
prevent the use of descriptors, such as, for example, "organic" or
"natural" when describing the product or food composition. Thus,
modified wheat proteins that are produced by recognized commercial
processes may not be described as "natural" or "organic" due to
these restrictions. However, the compositions of the present
disclosure comprising isolated wheat proteins that are
substantially free of additives, processing aids, added acids,
buffers, reagents, or added enzymes will not be subject to these
regulations.
[0021] The isolated wheat proteins of the present disclosure may
have improved properties and characteristics compared to wheat
protein isolates that are not produced naturally. For example, the
isolated wheat proteins of various embodiments described herein may
have improved properties such as rheology, water absorption, taste,
film forming, or binding.
[0022] As described herein, the isolated wheat proteins of the
present disclosure may be produced from wheat gluten, vital wheat
gluten, wheat protein isolates, or wheat protein concentrates.
Wheat protein isolates may have a protein content of at least 75%
by weight, whereas wheat protein concentrates may have a protein
content of at least 60% by weight. Thus, the isolated wheat
proteins of the present disclosure may have a protein content of at
least 60% by weight. According to other embodiments, the isolated
wheat proteins of the present disclosure may have a protein content
of at least 75% by weight. According to still other embodiments,
the isolated wheat proteins of the present disclosure may have a
protein content of at least 80% by weight. In certain embodiments,
the isolated wheat proteins of the present disclosure may have a
maximum protein content of 99% by weight. The protein content of
the isolated wheat proteins of the present disclosure may be
measured by any method known in the art. For example, one method of
measuring the protein content in a food composition is the Kjeldahl
method which involves measuring the nitrogen content in the
modified wheat protein isolates (for example by a chemical
degradation) and multiplying by 5.7 (corresponding to the nitrogen
content of wheat proteins). In other embodiments, the protein
content may be calculated by multiplying the nitrogen content by
6.25. Other methods for measuring the nitrogen content in the
isolated wheat proteins, such as combustion nitrogen analysis (the
"Dumas method"), may also be used.
[0023] The present disclosure also provides for food compositions
that comprise the isolated wheat proteins that are substantially
free of additives, processing aids, added acids, buffers, reagents,
or added enzymes according to any the various embodiments disclosed
herein. Food compositions may include, but are not limited to,
baked goods, processed foods, whole grain foods, food bars,
cereals, granolas, doughs and batters, cakes, tortillas, snacks,
cookies, microwave bakery products, whips, fillings, frostings,
frozen foods, wieners, sausages, meat loaf, meat patties,
dressings, spreads, pet foods, fish feeds, shrimp feed, or animal
feeds.
[0024] According to other embodiments, the present disclosure
provides processes for producing an isolated wheat protein that are
substantially free of additives, processing aids, added acids,
buffers, reagents, or added enzymes. According to one embodiment,
the process for producing an isolated wheat protein may comprise
mixing water and wheat gluten to form a gluten slurry, agitating
the gluten slurry at a reaction temperature for a time sufficient
to produce an isolated wheat protein, wherein the isolated wheat
protein is substantially free of additives, processing aids, added
acids, buffers, reagents, or added enzymes. According to certain
embodiments, the isolated wheat protein may have an additive,
processing aid, added acid, buffer, reagent, or added enzyme
concentration of less than 0.001% by weight (less than 10 ppm).
According to other embodiments, the isolated wheat protein may have
an additive, processing aid, added acid, buffer, reagent, or added
enzyme concentration of 0% by weight. In another embodiment, a pH
of the gluten slurry after adding the gluten to the water is above
pH 4.5.
[0025] In certain embodiments, the reaction temperature may range
from 15.degree. C. to 52.degree. C. In other embodiments, the
temperature may range from 34.degree. C. to 45.degree. C. In other
embodiments, the temperature may range from 43.degree. C. to
47.degree. C.
[0026] The gluten slurry may be formed by mixing water and wheat
gluten, such as a wet wheat gluten, to form the slurry. In certain
embodiments, the mixing may be performed at the reaction
temperature or a temperature higher than the reaction temperature
(such as the water temperature). The wheat gluten may be added to
the water in such an amount to result in a gluten slurry having a
total solids content ranging from 6% to 22% on a dry basis. In
another embodiment, the gluten slurry may have a total solids
content ranging from 11% to 18% on a dry basis. In another
embodiment, the gluten slurry may have a total solids content
ranging from 14% to 16.5% on a dry basis.
[0027] The gluten slurry may be agitated at the reaction
temperature for a time sufficient to produce an the gluten slurry
having a desired viscosity. For example, according to certain
embodiments, the gluten slurry may have a Brookfield viscosity (as
defined herein) ranging from 170 cps to 360 cps. As used herein,
"agitation" and "agitating" include stirring the gluten slurry,
mixing the gluten slurry, mixing the gluten slurry with a high
shear (e.g., using a high shear mixer), agitating the gluten
slurry, and sonicating the gluten slurry or any combinations of
these agitation methods. In certain embodiments, agitating the
gluten slurry is performed using a high shear, such as, for
example, mixing at a high speed. In other embodiments, agitating
the gluten slurry is performed using a standard mixing speed. As
the gluten slurry is agitated over the reaction time, the viscosity
of the slurry will decrease. In various embodiments, as the gluten
slurry viscosity decreases, the mixing speed may also be decreased.
For example, in one embodiment, after the viscosity of the gluten
slurry has decreased to approximately 200 cps to 220 cps, the speed
of the agitator may be lowered, for example from a high speed to a
medium or low speed.
[0028] In other embodiments, the gluten slurry may be agitated for
a time sufficient to produce an isolated wheat protein having a
Brookfield viscosity ranging from 17 cps to 390 cps at room
temperature. In certain embodiments, the gluten slurry may be
agitated, for example, at a high speed, for a time period ranging
from 175 minutes to 380 minutes. In another embodiment, the time
period may range from 190 minutes to 230 minutes. In other
embodiments, wherein a lower or more vigorous agitation is used, it
will be understood that the agitation time will be adjusted
accordingly. For example, in certain embodiments, where a lower
energy agitation is used, the agitation time may be increased,
whereas in embodiments where a higher energy agitation is used, the
agitation time may be shortened.
[0029] After agitating the gluten slurry to form the isolated wheat
protein, the isolated wheat protein product may be separated from
any residual bran remaining in the reactor. For example, the
isolated wheat protein product may be separated from the residual
bran, or may be removed from the residual bran by other means known
in the art.
[0030] In certain embodiments, the isolated wheat protein product
from the agitation, such as the aqueous slurry of the isolated
wheat protein, may be held in a holding tank prior to drying. In
certain embodiments, the holding tank may be equipped with a
variable speed agitator, such as an agitator with a speed variable
between 30 rpm and 500 rpm. Agitation of the slurry may aid in
maintaining the isolated wheat protein in a soluble "liquid" form,
such as a liquid having a viscosity ranging from 20 cps to 1000
cps, and in another embodiment from 40 cps to 300 cps. In certain
embodiments, agitation of the isolated wheat protein product in the
holding tank may prevent the slurry from thickening, for example to
a higher viscosity, while in the holding tank or may prevent
formation of a film on the surface of the slurry. Maintaining the
viscosity of the slurry at acceptable levels may also assist in
transporting the slurry from one site to another, for example, when
pumping the slurry from the holding tank to the dryer, such as via
a transfer pipe or other transfer mechanism used in the art.
[0031] Certain embodiments of the processes of the present
disclosure may further comprise drying the isolated wheat protein,
for example, to remove water from the product. For example, the
slurry comprising the isolated wheat protein that is substantially
free of additives, processing aids, added acids, buffers, reagents,
or added enzymes, may be dried at an air temperature ranging from
320.degree. F. to 500.degree. F. The isolated wheat protein may be
dried for a time sufficient to provide an isolated wheat protein
product having a product temperature ranging from 160.degree. F. to
230.degree. F. In certain embodiments, the isolated wheat protein
may be dried to a moisture content ranging from 0.1% to 10.0%
moisture by weight. In other embodiments, the isolated wheat
protein may be dried to a moisture content ranging from 0.1% to
7.0%; in still other embodiments, a moisture content ranging from
4.0% to 6.0%; and in still other embodiments, a moisture content of
5.0%. In still other embodiments, the moisture content may be less
than 7% by weight. In various embodiments, the internal temperature
of the dryer may be increased, wherein the higher temperature may
damage the gluten structure, thereby reducing its functionality (as
shown by a lower line in a mixograph). The dried isolated wheat
protein product may be cooled to room temperature. The isolated
wheat protein may be dried by any means recognized in the art. For
example, in one embodiment the isolated wheat protein may be dried
in a drying oven at a temperature from 320.degree. F. to
500.degree. F. The drying oven may be at ambient pressure or, in
certain embodiments, the drying oven may be at reduced pressure. In
other embodiments, the isolated wheat protein may be dried by
freeze drying, spray drying, ring drying, or flash drying. Various
combinations of any of these drying methods are also
contemplated.
[0032] In various embodiments, the dried isolated wheat protein of
the present invention may have a powder, granular, or particulate
formulation. For example, according to one embodiment, the dried
isolated wheat protein may be granular in form, having a size such
that at least 85% of the isolated wheat protein grains are able to
pass through a #60 mesh USBS sieve. That is, a #60 mesh sieve has
sieve openings of 250 .mu.M and therefore, at least 85% of the
isolated wheat protein grains will have a size less than 250 .mu.M.
In other embodiments, the dried isolated wheat protein may have a
granular form having a size such that at least 95% of the isolated
wheat protein grains are able to pass through a #60 mesh USBS
sieve.
[0033] In one embodiment, the wheat protein isolate of the present
invention may have a solubility of between 62 and 99 in water. In
another embodiment, the wheat protein isolate may have a mixograph
of between 3 and 10.
[0034] In other embodiments of the process for producing the
isolated wheat protein of the present invention, the isolated wheat
protein may have improved characteristics as compared to a modified
wheat protein isolate that is not substantially free of additives,
processing aids, added acids, buffers, reagents, or added
enzymes.
[0035] Improved foaming characteristics may include, for example,
improved (i.e., greater) stiffness of foams, improved longevity or
stability of the foam, and/or faster foaming time as compared to a
modified wheat protein isolate that is not substantially free of
additives, processing aids, added acids, buffers, reagents, or
added enzymes. For example, certain embodiments of the isolated
wheat protein of the present disclosure may achieve a full foam in
less time than it takes a modified wheat protein isolate that is
not substantially free of additives, processing aids, added acids,
buffers, reagents, or added enzymes to achieve a full foam. In
other embodiments, the isolated wheat protein produced by the
processes of the present disclosure may have a more desirable
flavor profile, such as, a blander flavor, than modified wheat
protein isolates that are not substantially free of additives,
processing aids, added acids, buffers, reagents, or added
enzymes.
[0036] In other embodiments, the processes of the present
disclosure may further comprise placing the isolated wheat protein
into a container, such as a container that is configured for
shipping. In still other embodiments, the processes may further
comprise associating indicia with the container, wherein the
indicia are capable of informing a user or consumer of the content
of the container. Still other embodiments may further comprise
shipping the container, for example by means of an airplane, ship,
truck, railcar, or combinations of any of these shipping methods.
The container may be shipped, for example, from a first geographic
location to a second geographic location.
[0037] Further embodiments of the present disclosure provide a
process for producing a food composition. The process may comprise
incorporating an isolated wheat protein of the present invention
into the food composition. Food compositions may include, but are
not limited to, baked goods, processed foods, whole grain foods,
food bars, cereals, granolas, doughs and batters, cakes, tortillas,
snacks, cookies, microwave bakery products, frozen foods, wieners,
sausages, meat loaf, meat patties, whips, fillings, frostings,
dressings, spreads, pet foods, fish feeds, shrimp feed, or animal
feeds.
[0038] Other embodiments of the present disclosure provide a
composition comprising an isolated wheat protein that may be free
of additives, processing aids, added acids, buffers, reagents, or
added enzymes. Still other embodiments include a composition
consisting essentially of an isolated wheat protein produced
naturally, that is, without additives, processing aids, added
acids, buffers, reagents, or added enzymes. Still other embodiments
include a composition consisting of an isolated wheat protein
produced naturally, that is, without additives, processing aids,
added acids, buffers, reagents, or added enzymes.
[0039] Without intending to be limited by theory, it is thought
that the naturally produced wheat protein isolate of the present
invention may be achieved by the natural production of organic
acids during the reaction process. For instance, at the time and
temperature of the reaction conditions, it is thought that microbes
in the reaction vessel may produce natural, organic acids and/or
other chemicals during growth of the microbes and that such organic
acids and/or other chemicals may aid in the production of the
natural wheat protein isolate of the present invention.
[0040] In other embodiments, the isolated wheat protein product may
have a pH from 3.0 to 5.0. In certain embodiments, the pH of the
isolated wheat protein product may range from 3.9 to 4.9. The pH of
the isolated wheat protein may be adjusted to the desired pH level
by the addition of one or more basic or alkali ingredient or
reagent, such as, for example, phosphate salts, soda ash, sodium
bicarbonate, and other alkali reagents. Other embodiments of the
compositions may further comprise a phosphate, such as a phosphate
salt or phosphoric acid. One example of a phosphate salt that may
be used includes, but is not limited to, sodium phosphate. In one
embodiment, the amount of phosphate that may be used is a range of
from 0.25-5% on a dry basis in the powder composition. Adjusting
the pH of the isolated wheat protein product may result in an
isolated wheat protein having one or more of good film forming
properties, good elastic properties, higher viscosity, or other
properties.
EXAMPLES
[0041] The following exemplary, non-limiting examples are provided
to further describe the embodiments presented herein. Those having
ordinary skill in the art will appreciate that variations of these
Examples are possible within the scope of the invention.
Example 1
[0042] Wheat gluten was mixed with water to form a slurry for runs
1-13 at the solids percent (%) of Table 1. The slurry was mixed at
the temperatures of Table 1 for each run for the amount of reaction
time needed to reach about 200 cps or between 170-240 cps, and the
slurry was cut (under high shear mixing) every 15 minutes. The
mixing was performed with an overhead mixer for two hours to
increase solubility. Throughout the reaction, pH, solubility, and
viscosity were recorded. After the reaction, the slurry was over
dried overnight and the dried product was ground. Tests were done
to determine solubility, pH, and mixograph on the final, ground
product and the results are shown in Table 1. A graph of the
mixograph is shown in FIG. 1, which shows a smooth line indicative
of a wheat protein isolate.
TABLE-US-00001 TABLE 1 Conditions used to produce the natural wheat
protein isolate and properties of natural wheat proteins produced
according to Example 1. Tempera- Reaction time, ture, Solids
Achieve Solu- Run .degree. C. % 200 cp bility pH Mixograph 1 36.0
15.50 380 67.2 4.00 9.2 2 34.6 13.75 380 64.2 4.04 9.7 3 39.5 13.75
245 66.7 4.05 9.8 4 44.4 13.75 200 74.3 3.96 7.9 5 39.5 13.75 225
65.2 4.10 8.3 6 43.0 15.50 210 68.9 4.04 7.7 7 39.5 13.75 225 68.3
4.10 8.7 8 36.0 12.00 290 62.1 4.12 9.8 9 39.5 11.28 190 62.5 4.10
10 10 39.5 13.75 210 66.2 4.05 10 11 43.0 12.00 175 68.9 4.08 9.2
12 39.5 16.22 290 67.8 4.13 9.6 13 39.5 13.75 220 66.6 4.05 9.5
Example 2
[0043] 6000 pounds of 30% solids wheat gluten was mixed with 520
gallons of water to form a slurry. The slurry was mixed at about
48.3.degree. C. reaction temperature for a 90 minute reaction time
until the slurry reached about 380 cps, at which point the slurry
had a pH of about 4.2. The slurry was spray dried to form the wheat
protein isolate. A mixograph of the wheat protein isolate produced
in this example is shown in FIG. 2.
[0044] The wheat protein isolate of this example has a moisture
content of about 4.5%; a protein of at least 90% (measured by
nitrogen content times 6.25); a pH of about 4.4; a mixograph of
about 5.0; and a gravity solubility of about 97%.
Example 3
[0045] 520 gallons of water having a temperature of 122.degree. F.
and a pH of 6.6 was placed in a tank. 6000 pounds of 32.9% solids
wheat gluten having a pH of 5.8 was added to the water and mixed
with an agitator, thus forming a slurry. After about 25 minutes of
mixing after the wheat gluten was added, the slurry had a pH of 4.9
and a temperature of 114.degree. F. After about 45 minutes of
mixing after the gluten was added, the slurry had a pH of 4.3, a
temperature of 113.degree. F., a % refractometer reading of 17.8%,
and a Brookfield viscosity of 900 cps. After about 80 minutes of
mixing after the gluten was added, the slurry has a pH of 4.2, a %
refractometer reading of 17.8%, and a Brookfield viscosity of 380
cps. At this time, the rate of mixing or agitation was slowed.
After about 85 minutes (i.e., a reaction time of 85 minutes) of
mixing after the gluten was added, the slurry had a pH of 4.2, a %
refractometer reading of 17.8%, and a Brookfield viscosity of 270
cps and the reaction was stopped.
[0046] The slurry was sent to the decanter and spray dried. The
final product has the following characteristics: 93.8% protein
(N.times.6.25) on a dry basis; a % solubility of 99.4% in a 10%
solution in water; an excellent foam test; and a mixograph of 6. A
mixograph of the wheat protein isolate produced in this example is
shown in FIG. 3. An alveograph of the wheat protein isolate
produced in this example is shown in FIG. 4.
[0047] This disclosure has been described with reference to certain
exemplary embodiments, compositions and uses thereof. However, it
will be recognized by those of ordinary skill in the art that
various substitutions, modifications, or combinations of any of the
exemplary embodiments may be made without departing from the spirit
and scope of the disclosure. Thus, the disclosure is not limited by
the description of the exemplary embodiments, but rather by the
claims as originally filed.
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