U.S. patent application number 14/714989 was filed with the patent office on 2015-09-10 for wheat protein and methods of production.
This patent application is currently assigned to ARCHER DANIELS MIDLAND COMPANY. The applicant listed for this patent is ARCHER DANIELS MIDLAND COMPANY. Invention is credited to Neal Bassi, Leonidas Bell, Brook A. Carson, Normand Germain, Michel Giroux.
Application Number | 20150250204 14/714989 |
Document ID | / |
Family ID | 39767155 |
Filed Date | 2015-09-10 |
United States Patent
Application |
20150250204 |
Kind Code |
A1 |
Bassi; Neal ; et
al. |
September 10, 2015 |
WHEAT PROTEIN AND METHODS OF PRODUCTION
Abstract
Isolated wheat proteins that are substantially free of sulfites
and compositions formed from the isolated wheat proteins are
described. Methods of forming compositions which include isolated
wheat proteins that are substantially free of sulfites are also
described.
Inventors: |
Bassi; Neal; (Overland Park,
KS) ; Bell; Leonidas; (Vaughan, CA) ; Carson;
Brook A.; (Kansas City, MO) ; Germain; Normand;
(Vaudreuil-Dorion, CA) ; Giroux; Michel;
(Repentigny, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
ARCHER DANIELS MIDLAND COMPANY |
Decatur |
IL |
US |
|
|
Assignee: |
ARCHER DANIELS MIDLAND
COMPANY
|
Family ID: |
39767155 |
Appl. No.: |
14/714989 |
Filed: |
May 18, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
12082441 |
Apr 11, 2008 |
9034412 |
|
|
14714989 |
|
|
|
|
60911617 |
Apr 13, 2007 |
|
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|
Current U.S.
Class: |
426/656 ;
530/375 |
Current CPC
Class: |
A23J 1/12 20130101; A23V
2002/00 20130101; A23V 2002/00 20130101; A23V 2250/036 20130101;
A23J 3/18 20130101; A23V 2002/00 20130101; A23V 2002/00 20130101;
A23V 2002/00 20130101; A23V 2002/00 20130101; A23V 2002/00
20130101; A23V 2002/00 20130101; A23V 2250/032 20130101; A23V
2002/00 20130101; A23V 2250/02 20130101; A23V 2250/5486 20130101;
A23V 2250/5486 20130101; A23V 2250/5486 20130101; A23V 2250/042
20130101; A23V 2250/022 20130101; A23V 2250/05 20130101; A23V
2250/5486 20130101; A23V 2250/056 20130101; A23V 2250/5486
20130101; A23V 2250/5486 20130101; A23V 2250/5486 20130101; A23V
2250/044 20130101; A23V 2250/5486 20130101 |
International
Class: |
A23J 1/12 20060101
A23J001/12; A23J 3/18 20060101 A23J003/18 |
Claims
1. A process for producing an isolated wheat protein, comprising:
admixing water, an acid, and wheat gluten to form a gluten slurry;
and 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 sulfites.
2. The process of claim 1, wherein the isolated wheat protein has a
sulfite concentration of less than 0.001% by weight.
3. The process of claim 1, wherein the reaction temperature ranges
from 50.degree. F. to 150.degree. F.
4. The process of claim 1, wherein the gluten slurry has a total
solids content ranging from 8% to 35% on a dry basis.
5. The process of claim 1, wherein admixing is performed at a
temperature ranging from 70.degree. F. to 200.degree. F.
6. The process of claim 1, wherein the isolated wheat protein has a
Brookfield viscosity ranging from 50 cps to 1200 cps at room
temperature.
7. The process of claim 1, wherein the gluten slurry is agitated at
a high speed for 1 minute to 240 minutes.
8. The process of claim 1, wherein the acid comprises lactic acid
in an amount ranging from 0.1% to 5% by weight.
9. The process of claim 1, further comprising drying the isolated
wheat protein.
10. The process of claim 1, further comprising: placing the
isolated wheat protein in a container configured for shipping; and
shipping the container from a first geographic location to a second
geographic location.
11. The process of claim 1, further comprising incorporating the
isolated wheat protein into a food product.
12. A product by the process of any of claim 1.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is continuation of U.S. patent application
Ser. No. 12/082,441, filed Apr. 11, 2008, now U.S. Pat. No.
9,034,412, issued May 19, 2015, which itself claims priority to
U.S. Provisional Application No. 60/911,617, filed Apr. 13, 2007,
each of the contents of the entirety of which are incorporated by
this reference.
TECHNICAL FIELD
[0002] Various embodiments of the present disclosure relate to
compositions comprising isolated wheat proteins that are
substantially free of sulfites. Other embodiments relate to methods
of isolating wheat proteins that are substantially free of sulfites
and compositions formed therefrom.
BACKGROUND OF THE INVENTION
[0003] Wheat flour is ideal for a variety of processes, such as,
bread making, since the storage proteins of wheat form a strong,
cohesive dough that retains gas bubbles, such as carbon dioxide
produced by yeast during rising of bread products, to produce light
baked products. The wheat proteins may be isolated from wheat flour
by removing starch and albumins/globulins by gently working the
dough under a stream of water. After washing, a rubbery ball
remains comprising the wheat gluten proteins, which are known as
"vital wheat gluten". Traditionally, plant proteins have been
classified into four families according to their solubility:
albumins, which are soluble in water or dilute salt solutions and
are coagulated by heat; globulins, which are insoluble in pure
water but soluble in dilute aqueous salt solutions and insoluble in
concentrated aqueous salt solutions; prolamins, which are soluble
in aqueous alcohol; and glutelins, which are soluble in dilute acid
or bases, detergents, or dissociating or reducing agents, such as
urea or 2-mercaptoethanol, respectively.
[0004] The prolamins are considered to be unique to the seed of
cereals and other grains or grasses. The prolamins have been given
different names in different cereals, such as: gliadin in wheat,
avenins in oats, zeins in maize, secalins in rye, and hordein in
barley. The gliadins and glutenins of wheat are the storage
proteins of the wheat endosperm. Gluten can be described as having
a composition of gliadin and glutenin. Gluten composition is a
major factor in determining wheat dough mixing strength and
processing characteristics.
[0005] Gliadin, or the gliadin fraction of gluten, has a low ionic
strength and excellent film forming properties. Gliadin is
insoluble in water; however, its solubility may be modified with
the addition of a surfactant and/or adjustment of the pH. Gliadin
may absorb up to twice its weight of water. Glutenin, or the
glutenin fraction of gluten, is highly elastic and rubbery and is
also resistant to shear. Glutenin is insoluble in alcohol and
neutral water, however, its solubility may be modified with the
addition of a surfactant and/or adjustment of the pH. The protein
structure of glutenin is stabilized by interchain disulfide
bonds.
[0006] Vital wheat gluten is approved by the U.S. Food and Drug
Administration as Generally Recognized as Safe (GRAS) under 21
C.F.R. .sctn. 184.1322 for use as a dough strengthener, formulation
aid, nutrient supplement, processing aid, stabilizer and thickener,
surface finishing agent, and texturizing agent at levels not to
exceed current good manufacturing practice. Vital wheat gluten is
defined as a viscoelastic gluten that is extensible when
hydrated.
[0007] Through further removal of non-protein constituents, the
protein content of vital wheat gluten can be increased. The
functional properties of this protein can be modified through the
use of acids, reducing agents, phosphates, enzymes, and
combinations thereof to convert the proteins to a "wheat protein
isolate" or a "modified wheat protein isolate" (which in certain
markets may be known as "hydrolyzed wheat protein").
[0008] Wheat protein isolates may be modified with a reducing
agent, such as, for example, sodium metabisulfite, bisodium
sulfite, other salts of sulfite, bisulfite and/or metabisulfite,
and/or other sulfur containing reducing agents. Reducing agents are
added to the wheat protein isolates to cleave the inter- and/or
intra-strand cross-links between protein strands, which results in
a product having a lower viscosity or a more "liquid" product.
However, the presence of sulfites or other sulfur containing
reducing agents may result in an allergic response in certain
consumers. In addition, in certain markets the presence of added
sulfites in a product may preclude the use of certain descriptors,
such as "natural" or "organic", from being used to describe a
product containing sulfites or a product containing a wheat protein
isolate containing sulfites.
[0009] Wheat protein isolates have been 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, for example, 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; generation of foam and
other types of controlled air entrapment; and improving taste and
texture in whole grain applications.
SUMMARY OF THE INVENTION
[0010] Various embodiments of the present disclosure relate to
isolated wheat proteins that are substantially free of sulfites,
compositions made therefrom and methods of making isolated wheat
proteins and compositions made therefrom.
[0011] One embodiment of the present disclosure provides a
composition comprising an isolated wheat protein, wherein the
isolated wheat protein is substantially free of sulfites. Food
compositions comprising the isolated wheat protein are also
disclosed.
[0012] Other embodiments of the present disclosure provide a
process for producing an isolated wheat protein. The process
comprises admixing water, an acid, and wheat gluten to form a
gluten slurry; and 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 sulfites. In certain embodiments, the process may further
comprise drying the isolated wheat protein. Still other embodiments
provide an isolated wheat protein made by the processes disclosed
herein.
[0013] Still other embodiments of the present disclosure provide a
process for producing a food composition. The process may comprise
incorporating an isolated wheat protein that is substantially free
of sulfites into the food composition.
[0014] Further embodiments of the present disclosure provide a
composition comprising an isolated wheat protein that is free of
sulfites. Other embodiments provide a composition consisting
essentially of an isolated wheat protein and an acid. Still other
embodiments provide a composition consisting of an isolated wheat
protein and an acid.
[0015] Still further embodiments of the present disclosure provide
a composition consisting essentially of isolated wheat protein and
lactic acid. The composition has a protein content of at least 85%
as determined by measuring the nitrogen content of the composition
and multiplying by 6.25.
[0016] Other embodiment provide for a container comprising any of
the compositions described herein.
DESCRIPTION OF THE DRAWINGS
[0017] The various embodiments of the disclosure may be better
understood with reference to the following figures:
[0018] FIG. 1 illustrates a mixograph plot of a sulfite-free
isolated wheat protein produced according to one embodiment of the
present disclosure;
[0019] FIGS. 2 and 3 illustrate mixograph plots of sulfite
containing modified wheat protein isolates; and
[0020] FIG. 4 illustrates a mixograph plot of an unmodified wheat
protein.
DETAILED DESCRIPTION OF THE INVENTION
[0021] Various embodiments of the present disclosure relate to
isolated wheat proteins that are substantially free of sulfites and
compositions, such as, food compositions, made therefrom. Processes
for isolating wheat proteins that are substantially free of
sulfites are also disclosed.
[0022] 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". Accordingly, unless indicated to the contrary,
the numerical parameters set forth in the following specification
and attached 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.
[0023] Notwithstanding that the numerical ranges and parameters
setting forth the broad scope of the disclosure are approximations,
the numerical values set forth in the specific examples are
reported as precisely as possible. Any numerical values, however,
may inherently contain certain errors, such as, for example,
equipment and/or operator error, necessarily resulting from the
standard deviation found in their respective testing
measurements.
[0024] 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.
[0025] 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 in this
disclosure. As such, and to the extent necessary, the disclosure as
set forth herein supersedes any conflicting material incorporated
herein by reference. Any material, or portion thereof, that is said
to be incorporated by reference herein, 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.
[0026] The present disclosure describes several different features
and aspects of the various exemplary embodiments provided herein.
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.
[0027] According to certain embodiments, the present disclosure
provides for a composition comprising an isolated wheat protein,
wherein the isolated wheat protein is substantially free of
sulfites. 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 sulfite concentrations, includes a
sulfite concentration that is below the measurable limit using
standard analytical procedures, such as, the Monier-Williams Method
(AOAC 990.28, the entirety of which is incorporated by reference
herein). According to certain embodiments, the isolated wheat
protein may have a sulfite concentration of less than 0.001% by
weight (i.e., less than 10 ppm). According to other embodiments,
the isolated wheat protein may have a sulfite concentration of 0%
by weight.
[0028] As discussed herein, sulfur reducing agents, such as
sulfites, including, but not limited to, sodium metabisulfite,
bisodium sulfite, and other salts of sulfite, bisulfite, and/or
metabisulfite, are used during the formation of commercially
available modified wheat proteins, for example, to reduce the
viscosity of the wheat protein and provide for a more "fluid"
product during formation. However, certain consumers of food
products which incorporate sulfite-treated modified wheat proteins
may have a sensitivity or an allergic reaction to the sulfites
present in commercially available modified wheat proteins. The
isolated wheat proteins of the present disclosure are produced by a
process that does not involve sulfite reducing agents and are,
therefore, substantially free of sulfites. Thus, the isolated wheat
proteins of the present disclosure may be used by consumers without
a sensitivity or allergic response, since the isolated wheat
proteins are substantially free of sulfite sensitizing agents
and/or allergens.
[0029] In addition, there has been a growing desire in certain
consumers 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 sulfites may be described. For example, in certain
markets, the presence of sulfites in a product or food composition
may preclude the use of certain monikers, descriptors, or indicia
for describing the sulfite-containing product or food composition.
For example, in certain markets, the presence of sulfites 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 sulfites will not be
subject to these regulations.
[0030] As discussed herein, according to certain embodiments, the
isolated wheat proteins of the present disclosure have acceptable
viscosities. Viscosity is a measurement of the fluidity or
liquidity of a composition, such as the isolated wheat protein.
During the production of conventional modified wheat proteins, the
viscosity of the conventional wheat proteins is decreased by the
addition of a reducing agent such as a sulfite reducing agent (as
described herein). While not intending to be limited by any theory,
it is believed that as the sulfite reduces the inter- and
intra-strand bonds of the protein, the wheat protein chains move
more readily relative to one another, resulting in a more fluid or
liquid wheat protein. The present disclosure enables the production
of isolated wheat proteins having suitable viscosities without the
use of sulfite reducing agents. For example, according to certain
embodiments, the isolated wheat proteins of the present disclosure
may have a Brookfield viscosity at 20% solids (by weight) and 20
rpm ranging from 50 cps to 1200 cps at room temperature (i.e.
approximately 20 to 25.degree. C.). According to other embodiments,
the isolated wheat proteins may have a Brookfield viscosity at 20%
solids (by weight) and 20 rpm ranging from 100 cps to 500 cps at
room temperature. According to still other embodiments, the
isolated wheat proteins may have a Brookfield viscosity at 20%
solids (by weight) and 20 rpm ranging from 200 cps to 300 cps at
room temperature. It should be noted that the present disclosure
and the isolated wheat proteins discussed herein are not limited by
any particular measuring system, such as the Brookfield system, or
specific solids content or rpm of the viscosity measurement, and
the present disclosure is intended to cover other measuring devices
and/or conditions and the equivalent viscosity ranges measured
thereby.
[0031] According to certain embodiments, the isolated wheat
proteins of the present disclosure may be modified by treatment
with an acid and/or a non-sulfite reducing agent. As discussed
herein, modification of the wheat protein structure may result in a
protein composition wherein the intra- or inter-strand bonds
between protein strands and/or amide bonds in the protein backbone
may be broken. For example, the secondary, tertiary and/or
quaternary structure of the wheat protein may be held together by
hydrophobic forces, ionic or partial ionic attractive forces (such
as ionic bonds or salt bridges), hydrogen bonds, and/or covalent
bonds (such as disulfide bonds). Treating the wheat protein with an
acid may break at least some of the intra- and inter-strand
attractive forces. Alternatively, or in addition, treating the
wheat protein with an acid may result in hydrolysis of one or more
of the amide (peptide) bonds in the protein backbone. As a result
of treating the wheat protein with an acid, the wheat protein
structure may be modified and the protein strands may more easily
move relative to each other. The isolated wheat protein treated
with an acid, as described herein, may therefore have less viscous,
more liquid characteristics, similar to or better than those of
sulfite-treated wheat protein isolates.
[0032] It has been discovered that isolated wheat proteins having
acceptable viscosities and other properties may be produced without
the use of sulfite reducing agents. For example, it has been
discovered that the protein structure of the wheat proteins may be
suitably modified by treating the wheat proteins with an acid, as
described herein, with agitation, such as mixing, high-shear
mixing, stirring, sonication, and combinations of any thereof. Due
to the increased viscosity of the starting wheat protein without
the sulfite reducing agent, agitation may necessarily have to be
performed for an extended period of time and/or with a higher shear
force to obtain isolated wheat proteins with acceptable viscosities
and other properties.
[0033] In certain embodiments, the wheat protein may be treated
with an acid. The acid may be an organic acid, such as, for
example, a carboxylic acid or sulfonic acid, or an inorganic acid.
In certain embodiments where the wheat protein is treated with an
organic acid, the acid may be an organic carboxylic acid, such as,
for example, lactic acid, citric acid, ascorbic acid, tartaric
acid, malic acid, fumaric acid, propionic acid, succinic acid,
acetic acid, oxalic acid, or combinations of any thereof. In other
embodiments, the wheat protein may be treated with an inorganic
acid, such as, for example, hydrochloric acid, phosphoric acid,
hydrogen sulfide, sulfuric acid, nitric acid, or combinations of
any thereof. In addition to the organic acids and inorganic acids
recited herein, the wheat protein may be treated with a combination
of acids, including various combinations of any of the organic and
inorganic acids recited herein. In one embodiment, the amount of
acid that may be used ranges from 0.25% to 5% on a dry basis in the
powder composition.
[0034] According to certain embodiments, the acid may be lactic
acid (2-hydroxypropionic acid). Lactic acid suitable for use in the
various embodiments may be from a variety of sources. For example,
lactic acid may be produced by an industrial process, for example,
from a petroleum based feedstock. In other embodiments, lactic acid
may be produced by a biochemical process or pathway. For example,
lactic acid may be produced by a fermentation process in cell, such
as a bacteria, fungus, or yeast. For lactic acid from a
fermentation process in a cell, the cell may naturally produce
lactic acid by a biochemical process or, alternatively, the cell
may be genetically modified, for example, by a gene splicing or an
insertion process, to produce lactic acid. The genetically modified
organism (GMO) may produce lactic acid at a greater rate than a
non-genetically modified organism. It should be noted, however,
that in certain markets compositions containing products from
genetically modified organisms (GMOs) may not be desirable or may
be banned altogether. Therefore, in certain embodiments, the
isolated wheat proteins of the present disclosure may be modified
by treating with lactic acid (or other organic acid) that has been
isolated from a non-genetically modified organism. Isolated wheat
proteins produced using non-GMO-sourced lactic acid may be utilized
in markets sensitive to GMO products or may be labeled, for
example, with indicia indicating that it contains no GMO produced
materials. In certain embodiments, the lactic acid may be a food
grade lactic acid.
[0035] In certain embodiments, the acid may be added to an aqueous
slurry of the wheat protein in such an amount sufficient to provide
a pH ranging from 2.0 to 5.0. The pH of the solution or slurry of
wheat protein and acid may vary depending on the amount of solids
in the slurry and the mixing or agitation methods, temperature,
and/or time.
[0036] The isolated wheat proteins of the present disclosure that
are substantially free of sulfites may have improved properties and
characteristics compared to modified wheat protein isolates that
are not substantially free of sulfites (i.e., that are produced
using sulfites or sulfite reducing agents). For example, the
isolated wheat proteins of various embodiments described herein
have improved foaming characteristics and/or a blander flavor as
compared to sulfite containing modified wheat protein isolates.
[0037] In certain embodiments, the isolated wheat proteins of the
present disclosure that are substantially free of sulfites may
demonstrate improved (i.e., greater) stiffness and longevity as
compared to a modified wheat protein isolate that is not
substantially free of sulfites. In other embodiments, the isolated
wheat proteins that are substantially free of sulfites may foam
faster than modified wheat protein isolates that are not
substantially free of sulfites. For example, the isolated wheat
proteins of the present disclosure may achieve a full foam in 20%
to 50% less time than it takes a modified wheat protein isolate
that is not substantially free of sulfites to achieve a full foam.
As used herein, the term "full foam" includes wherein the product
is foamed to a texture similar to beaten egg whites or whipped
cream texture.
[0038] In other embodiments, the isolated wheat proteins of the
present disclosure may have a more desirable flavor profile,
including for example, a blander flavor than modified wheat protein
isolates that are not substantially free of sulfites. For example,
isolated wheat proteins of the present disclosure may have a flavor
profile in which the cereal notes and flavors are low. Isolated
wheat protein isolates with low cereal notes and/or blander flavor
may be incorporated into compositions, such as food compositions,
without significantly affecting the flavor of the resulting food
composition, for example, by imparting the flavor of the wheat
protein composition to the food composition or by masking desired
flavors from other components of the food compositions.
[0039] 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, according to certain
embodiments, 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 then 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.
[0040] The present disclosure also provides for food compositions
that comprise the isolated wheat proteins that are substantially
free of sulfites 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 feeds, or animal
feeds.
[0041] According to other embodiments, the present disclosure
provides processes for producing an isolated wheat protein that are
substantially free of sulfites. According to one embodiment, the
process for producing an isolated wheat protein may comprise
admixing water, an acid, 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 sulfites. According
to other embodiments, the process for producing an isolated wheat
protein may comprise admixing water, an acid, and wheat gluten at a
temperature to form a gluten slurry and agitating the gluten slurry
at the temperature for a time sufficient to produce an isolated
wheat protein wherein the isolated wheat protein is substantially
free of sulfites. According to certain embodiments, the isolated
wheat protein may have a sulfite concentration of less than 0.001%
by weight (less than 10 ppm). According to other embodiments, the
isolated wheat protein may have a sulfite concentration of 0% by
weight.
[0042] In certain embodiments, the reaction temperature may range
from 10.degree. C. (50.degree. F.) to 65.6.degree. C. (150.degree.
F.). In other embodiments, the temperature may range from
21.degree. C. (70.degree. F.) to 54.5.degree. C. (130.degree. F.).
In other embodiments, the temperature may range from 37.8.degree.
C. (100.degree. F.) to 48.9.degree. C. (120.degree. F.), or in
still other embodiments from 45.6.degree. C. (114.degree. F.) to
47.8.degree. C. (118.degree. F.). In other embodiments, the
temperature may range from 21.degree. C. (70.degree. F.) to
93.3.degree. C. (200.degree. F.). In other embodiments, the
temperature may range from 37.8.degree. C. (100.degree. F.) to
93.3.degree. C. (200.degree. F.).
[0043] The gluten slurry may be formed by admixing water, an acid,
such as any of the acids described herein, and wheat gluten, such
as a wet wheat gluten, to form the slurry. In certain embodiments,
the admixing may be performed at the reaction temperature or a
temperature higher than the reaction temperature (such as the water
temperature). The wheat gluten and the acid may be added to the
water in such an amount to result in a gluten slurry having a total
solids content ranging from 8% to 35% on a dry basis. In another
embodiment, the gluten slurry may have a total solids content
ranging from 15% to 25% on a dry basis. In another embodiment, the
gluten slurry may have a total solids content ranging from 18% to
22% on a dry basis. In another embodiment, the gluten slurry may
have a total solids content ranging from 19% to 20% on a dry
basis.
[0044] According to certain embodiments, the total solids content
of the gluten slurry may be an important feature of the processes
of the present disclosure. For example, formation of the isolated
wheat proteins that are substantially free of sulfites requires
that the gluten slurry be agitated for an extended period and/or
with a high shear force. Without intending to be limited by any
particular interpretation, it is believed that by eliminating the
sulfite in the production process, the gluten slurry will have a
higher viscosity during the production process as compared to a
gluten slurry with added sulfite. It is believed that the chemical
action of the sulfite (i.e., cleavage of inter- and intra-strand
protein linkages) may be replaced by increased or extended
agitation or stirring with appropriate adjustment of pH and
temperature. That is, the increased stirring or agitation of the
gluten slurry may result in cleavage of inter- and intra-strand
protein linkages resulting in an isolated wheat protein product
having a desired final viscosity. In certain embodiments where the
viscosity of the gluten slurry is increased due to the absence of
sulfites, stirring or agitation may be more readily performed by
reducing the total solids content of the slurry, for example, by
decreasing the amount of gluten added to the slurry and/or
increasing the amount of water added to the slurry. In other
embodiments, the viscosity of the gluten slurry may be adjusted by
adjusting the pH of the slurry to from 2.0 to 5.0, or in other
embodiments adjusting the pH of the slurry to from 3.0 and 4.5. In
still other embodiments, the pH may be from 3.5 to 4.0.
[0045] According to the various processes, the temperature of the
gluten slurry may be adjusted to a second temperature ranging from
10.degree. C. (50.degree. F.) to 65.6.degree. C. (150.degree. F.).
In other embodiments, the second temperature may range from
21.degree. C. (70.degree. F.) to 54.5.degree. C. (130.degree. F.).
In other embodiments, the second temperature may range from
37.8.degree. C. (100.degree. F.) to 48.9.degree. C. (120.degree.
F.), or in still other embodiments from 45.6.degree. C.
(114.degree. F.) to 47.8.degree. C. (118.degree. F.). In certain
embodiments, excessive reaction temperature (i.e., a reaction
temperature or a second temperature that is too high) may result in
gelatinization of the residual starch in the wheat gluten under the
reaction conditions. This may result in problems during drying of
the resulting isolated wheat protein. Therefore, excessive reaction
temperatures should be avoided when gelatinization is not
desired.
[0046] The gluten slurry may be agitated at the reaction
temperature or second temperature for a time sufficient to produce
an isolated wheat protein having a desired viscosity. For example,
according to certain embodiments, the isolated wheat protein may
have a Brookfield viscosity (as defined herein) ranging from 50 cps
to 1200 cps at room temperature (i.e., 20.degree. C. to 25.degree.
C.). 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 250 cps, the speed of the agitator may be lowered,
for example from a high speed to a medium or low speed.
[0047] 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 100 cps to 500 cps at room
temperature. 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 200 cps to 300 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 1 minute to 240 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.
[0048] As set forth herein, the wheat proteins are mixed with an
acid, as described herein. In certain embodiments, the acid may be
added in an amount ranging from 0.1% to 5.0% by weight. For
example, in certain embodiments, the acid may be lactic acid (which
may be from a variety of sources, as described herein) which may be
admixed with the water and the wheat gluten in an amount ranging
from 0.1% to 5.0% by weight of the slurry. In other embodiments,
the acid, such as lactic acid, may be added in an amount ranging
from 0.1% to 1.0% by weight of the slurry.
[0049] 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. In other embodiments, bran may be removed from the
wheat gluten prior to reacting the wheat gluten with the acid.
[0050] 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 "fluid" or
"liquid" form, such as a fluid or liquid having a viscosity ranging
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.
[0051] 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 sulfites, may be dried at an air temperature ranging from
160.degree. C. (320.degree. F.) to 260.degree. C. (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 71.1.degree. C. (160.degree. F.) to
110.degree. C. (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 160.degree. C. (320.degree. F.) to 260.degree. C.
(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.
[0052] In various embodiments, the dried isolated wheat protein
that is substantially free of sulfites 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.
[0053] In other embodiments of the process for producing the
isolated wheat protein that is substantially free of sulfites, the
isolated wheat protein may have improved foaming characteristics as
compared to a modified wheat protein isolate that is not
substantially free of sulfites. 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 sulfites. For example, certain
embodiments of the isolated wheat protein of the present disclosure
may achieve a full foam in 20% to 50% less time than it takes a
modified wheat protein isolate that is not substantially free of
sulfites 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 sulfites.
[0054] 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.
[0055] Other embodiments of the present disclosure are directed to
an isolated wheat protein that is substantially free of sulfites
made by any of the processes disclosed herein. For example, one
embodiment relates to an isolated wheat protein made by the process
comprising admixing water, an acid, and wheat gluten to form a
gluten slurry, adjusting the temperature to a reaction temperature,
and agitating the gluten slurry at the reaction temperature for a
time sufficient to produce an isolated wheat protein wherein the
isolated wheat protein is substantially free of sulfites.
[0056] Further embodiments of the present disclosure provide a
process for producing a food composition. The process may comprise
incorporating an isolated wheat protein that is substantially free
of sulfites into the food composition. The isolated wheat protein
that is substantially free of sulfites may be any of the isolated
wheat protein as set forth herein or may be made by any of the
processes for producing an isolated wheat protein as set forth
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, frozen foods, wieners,
sausages, meat loaf, meat patties, whips, fillings, frostings,
dressings, spreads, pet foods, fish feeds, shrimp feeds, or animal
feeds. The isolated wheat protein composition that is substantially
free of sulfites may be used as an at least partial replacement for
conventional wheat protein isolates that are not substantially free
of sulfites, for example, in compositions or methods set forth in
co-pending U.S. Non-provisional application Ser. No. 11/473,662
filed Jun. 23, 2006, published as U.S. Patent Publication
2007/0014914; 11/540,080 filed Sep. 29, 2006, published as U.S.
Patent Publication 2007/0077345; and U.S. Non-provisional
application Ser. No. 12/011,067, filed Jan. 24, 2008, the
disclosures of each of which are incorporated in their entirety by
reference herein.
[0057] Other embodiments of the present disclosure provide a
composition comprising an isolated wheat protein that may be free
of sulfites. Still other embodiments include a composition
consisting essentially of an isolated wheat protein and an acid.
Still other embodiments include a composition consisting of an
isolated wheat protein and an acid. According to various
embodiments, the composition may include an acid, such as, an
organic acid, as provided herein, including, but not limited to, in
one specific embodiment, lactic acid.
[0058] In other embodiments, the isolated wheat protein product may
have a pH from 4.0 to 11.0. In certain embodiments, the pH of the
isolated wheat protein product may range from 6.0 to 9.0 and, in
other embodiments, the pH may range from 6.0 to 8.0. 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 ranges from
0.25% to 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.
[0059] According to various embodiments, the composition may have a
protein content of at least 60% by weight. In other embodiments,
the composition may have a protein content of at least 75% by
weight. In other embodiments, the composition may have a protein
content of at least 80% by weight. As described herein, protein
content may be measured by any suitable means, including, but not
limited to, by measuring the total nitrogen content of the
composition and then multiplying by 5.7, or in certain embodiments
by multiplying the total nitrogen content by 6.25.
[0060] Still other embodiments of the compositions may have a
granular, particulate or powder form. For example, according to one
embodiment, the composition may have a granulation such that at
least 85% of the composition is able to pass through a #60 mesh
USBS sieve. In another embodiment, at least 95% of the composition
may be able to pass through a #60 mesh USBS sieve.
[0061] Other embodiments of the present disclosure may include a
foodstuff comprising any of the compositions described herein.
Still other embodiments of the present disclosure may provide a
container comprising any of the compositions described herein. As
used herein, the term "container" includes any device capable of
holding the composition, which may be sealed or open, and may be
suitable for shipping.
[0062] Still other embodiments of the present disclosure may
include a composition consisting essentially of isolated wheat
protein and lactic acid, wherein the composition has a protein
content of at least 85% as determined by measuring the nitrogen
content of the composition, such as using a method described
herein, and multiplying by 6.25. Still other embodiments of the
composition may have a protein content of at least 90% as
determined by measuring the nitrogen content of the composition and
multiplying by 6.25. Specific embodiments of the compositions may
further comprise phosphate. The composition according to various
embodiments may have a sulfite concentration of less than 0.001% by
weight. In other embodiments, the composition does not have any
measurable sulfite content. The composition may have a moisture
content as described herein, which in certain embodiments may be
less than 7% by weight.
[0063] The composition according to certain embodiments may have a
granulation such that at least 85%, of the composition is able to
pass through a #60 mesh USBS sieve. In other embodiments, at least
95% of the composition is able to pass through a #60 mesh USBS
sieve. The composition may have desirable properties as compared to
a modified wheat protein isolate that includes sulfites, for
example, the composition may achieve a full foam in 20% to 50% less
time, as compared to a sulfite containing modified wheat protein
isolate.
[0064] In certain embodiments, a slurry of the composition may be
made, for example, by suspending the composition in an aqueous
solvent, such as water, such that the slurry may have a Brookfield
viscosity at 20% solids and 20 rpm ranging from 50 cps to 1200 cps
at room temperature.
[0065] Still other embodiments of the present disclosure may
provide a container comprising the composition according to the
various embodiments described herein, wherein the container may be
associated with indicia. In certain embodiments, the indicia may be
capable of indicating that the composition within the container is
substantially free of sulfites, free of measurable sulfites, or has
a sulfite content of less than 0.001% by weight.
[0066] Various embodiments of the present disclosure will be better
understood when read in conjunction with the following non-limiting
Examples. The procedures set forth in the Examples below are not
intended to be limiting herein, as those skilled in the art will
appreciate that various modifications to the procedures set forth
in the Examples, as well as to other procedures not described in
the Examples, may be useful in practicing the invention as
described herein and set forth in the appended claims.
EXAMPLES
Example 1
[0067] In this Example, an isolated wheat protein was prepared in
which no sulfites were used during the production process. The
product isolated wheat protein had no measurable sulfite
content.
[0068] Water (1370 g) at a temperature of 47.8.degree. C.
(118.degree. F.), food grade lactic acid (88%) (13.5 g) and wet
wheat gluten having a total solids content of 31.5% on a dry basis
("d.b.") (1200 g, 80% protein as determined by measuring nitrogen
content and multiplying by 5.7, commercially available from
Archer-Daniels-Midland Company, Candiac, Quebec, Canada) were added
to a mixer to form a gluten slurry. The gluten was added over the
course of 15 minutes with agitation by mixing and the temperature
of the reaction mixture was 45.degree. C. (113.degree. F.) (total
solids 15.5% d.b.). The temperature of the slurry was increased to
47.2.degree. C. (117.degree. F.) and the resulting thick slurry
(Brookfield viscosity=1000 cps, total solids 17.1% d.b.) was
agitated for 70 minutes at a temperature between 47.2.degree. C.
(117.degree. F.) and 52.2.degree. C. (126.degree. F.) during which
time the viscosity decreased to 240 cps (200 cps at room
temperature) and the total solids increased to between 17.5% to
17.8% on a dry basis. The slurry was reacted with agitation at a
reaction temperature of 47.8.degree. C. (118.degree. F.) for an
additional 80 minutes. The resulting slurry had a Brookfield
viscosity of 200 cps. The slurry was dried in a drying oven at a
temperature of 72.degree. C. (162.degree. F.) over 2 days to give a
sulfite-free isolated wheat protein. A sample of the isolated wheat
protein was analyzed in a Mixograph and the resulting mixograph is
presented in FIG. 1.
[0069] The sulfite-free isolated wheat protein was compared to the
commercially available sulfite containing wheat protein isolates
PROLITE.RTM. 100 (commercially available from
Archer-Daniels-Midland Company, Decatur, Ill.), PROLITE.RTM. 200
(commercially available from Archer-Daniels-Midland Company,
Decatur, Ill.), Whet Pro.TM. 75 (vital wheat gluten, commercially
available from Archer-Daniels-Midland Company, Candiac, Quebec,
Canada), and an enzyme hydrolyzed wheat protein. The comparison
results are presented in Table 1. Comparison mixograph plots of
PROLITE.RTM. 100 and PROLITE.RTM. 200 are presented in FIGS. 2 and
3, respectively. The resulting sulfite-free isolated wheat protein
showed comparable to improved characteristics, such as foaming
characteristics as compared to commercially available
sulfite-containing wheat protein isolates. The sulfite-free
isolated wheat protein showed improved properties and a mixograph
plot compared to unmodified wheat protein (FIG. 4)
TABLE-US-00001 TABLE 1 Comparison of Sulfite-Free isolated Wheat
Protein with Sulfite Containing Wheat Protein Isolates Enzyme
Hydrolyzed Test Prolite .RTM. 100 Sample Prolite .RTM. 200 Whet Pro
75 Wheat Protein Farinograph Absorption 65.60 64.80 64.90 64.40 --
Peak 5.50 6.50 5.50 8.00 -- Stability 5.00 9.00 5.50 18.00 -- MTI
45.00 35.00 40.00 20.00 -- Time Value Width Time Value Width Time
Value Width Time Value Width Time Value Width Mixograph (min) (%)
(%) (min) (%) (%) (min) (%) (%) (min) (%) (%) (min) (%) (%) Left of
Peak 2.46 27.58 0.21 1.10 49.80 2.06 1.24 45.71 1.32 1.06 44.59
11.22 0 0 1 Peak 10.00 30.58 0.30 1.10 49.80 2.06 9.94 51.34 1.50
1.90 48.71 16.94 10 0 1 Right of Peak 10.00 30.58 2.99 4.03 47.70
1.65 10.00 51.34 1.50 6.39 40.40 10.92 10 0 1 Alveograph P 71 83 76
107 -- L 144 140 146 113 -- G 26.7 26.3 26.9 23.7 -- W 295 384 307
475 -- P/L 0.49 0.59 0.52 0.95 -- Mean Particle 52.94 .mu.m 52.20
.mu.m 62.05 .mu.m 79.57 .mu.m -- Size Specific Gravity 0.1781
0.1708 NA NA -- Foam Stiff Egg whites between stiff egg whites NA
NA Weak foam, fast and marshmallow creme breakdown pH 3.9 3.9 6.4
5.8 7.6 Protein (as is) 86.8 83 -- -- -- Protein (MFB) 90.8 86.3 85
75 76 Moisture 4.5 3.8 7 7.5 2.9 Ash 0.6 0.62 5 1 1 Loose Density
15 12.8 15 34 21 Packed Density 26 22.8 26 46 31
Example 2
[0070] In this Example, sulfite-free isolated wheat protein was
made from wheat gluten using the procedure of Example 1 with the
following modifications.
[0071] Wet wheat gluten (2767 kg (6,000 lbs) at 32% solids) was
added to sufficient water at 58.3.degree. C. (137.degree. F.) to
maintain a total solids content of approximately 19% on a dry
basis. The speed of the tank agitator was set at high speed at the
beginning of the process and lowered near the end of the reaction
as the viscosity decreased (once viscosity reaches approximately
250 cps). The reaction temperature was reduced from approximately
58.3.degree. C. (137.degree. F.) to 46.1.degree. C. (115.degree.
F.) by the addition of the wet wheat gluten and over the reaction
time. Lactic acid (88%, 27.7 kg (61 lbs)) was added to the slurry.
Upon completion of the reaction, the residual bran, starch and
fiber were removed from the sulfite-free wheat protein slurry. The
sulfite-free wheat protein slurry was transferred to a holding tank
with a variable speed agitator with an agitation speed ranging from
10 rpm to 30 rpm. The wheat protein slurry was dried in a drying
oven to produce a sulfite-free isolated wheat protein.
Example 3
[0072] A substantially sulfite-free wheat protein isolate was
produced as described herein. The wheat protein isolate has the
following characteristics: at least 90% protein as determined by
measuring nitrogen content and multiplying by 6.25 on a dry basis;
a maximum of 6.0% moisture; a maximum of 1% ash; about 5% fat, or
at most 2% fat as ether extracted; a light cream appearance; and a
granulation wherein at least 98% passes through a #60 USBS sieve
and at least 99.9% passes through a #30 USBS sieve. The wheat
protein isolate also includes lactic acid.
Example 4
[0073] A substantially sulfite-free wheat protein isolate was
produced as described herein. The wheat protein isolate has the
following characteristics: at least 85% protein as determined by
measuring nitrogen content and multiplying by 6.25 on a dry basis;
a maximum of 7.0% moisture; a maximum of 5% ash; about 5% fat, or
at most 2% fat as ether extracted; a light cream appearance; and a
granulation wherein at least 98% passes through a #60 USBS sieve
and at least 99.9% passes through a #30 USBS sieve. The wheat
protein isolate also includes lactic acid and phosphate.
Example 5
[0074] In this Example, the foaming characteristics of a
composition comprising the substantially sulfite-free wheat protein
isolate produced in Example 1 is examined. The following process is
used. The substantially sulfite-free wheat protein isolate (100 g)
is placed in a mixing bowl of a mixer fitter with a whip. The mixer
is started on the lowest speed and tap water (200 mL) at room
temperature is added. An addition 200 mL of water is added and the
mixer speed increased. The substantially sulfite free wheat protein
isolate achieves a full foam having a texture between stiff egg
whites and marshmallow creme in 20% to 50% less time than a
composition comprising a wheat protein isolate that is not
substantially free of sulfites.
[0075] Although the foregoing description has presented a number of
embodiments of the invention, those of ordinary skill in the
relevant art will appreciate that various changes in the
components, details, materials, and process parameters of the
examples that have been herein described and illustrated in order
to explain the nature of the invention may be made by those skilled
in the art, and all such modifications remain within the principle
and scope of the invention as expressed herein in the appended
claims. It will also be appreciated by those skilled in the art
that changes could be made to the embodiments described above
without departing from the broad inventive concept thereof. It is
understood, therefore, that this invention is not limited to the
particular embodiments disclosed, but it is intended to cover
modifications that are within the principle and scope of the
invention, as defined by the claims.
* * * * *