PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS

Abstract

ABSTRACTA wet alkaline process to prepare protein concentrates from wheat millfeeds was modified by substitution of sweet or acid whey for water in the system. Extraction variables including pH, millfeed concentration, time and temperature were studied. A depression in protein extraction in the whey system was investigated by using model systems containing particular whey components. Optimum conditions were determined for co‐precipitation by heat, of wheat and whey proteins. The whey‐wheat protein concentrates were nutritionally superior to those prepared in a simple aqueous system. Protein concentrates also were prepared from soy flour and rice by extraction with sweet or acid whey. Use of whey as a processing medium in aqueous processing systems could provide products with improved nutritive value and, by substituting for water, indirectly provide energy savings.