Abstract
The physicochemical properties of wheat flour solubles (WFS) obtained by ultrafiltration and spray-drying of a gluten-wheat starch plant effluent were investigated. Adjustment of pH of the retentate (from 3.0 to 5.5) before spray drying resulted in reduction of globulin and acetic acid soluble protein fractions, lower emulsifying and foaming properties, and an increase in alkali soluble fraction. Wheat flour solubles exhibited a typical bell-shaped protein solubility curve with minimum solubility at pH 6.0. Albumins comprised up to 50% of the total protein of WFS. No thermally induced rheological changes were exhibited by WFS, however, changes in starch pasting characteristics were observed when WFS were added at various levels to wheat starch. Treatment of the effluent with 250ppm of hydrogen peroxide reduced the extractability of polar lipids.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
