Abstract
An experimental high-protein (25% protein, N×5.1 dry basis) spring wheat (ND 643) and flour from that wheat were used to make protein isolate by alkaline extraction. Optimal extraction of protein was at pH 10.1 in sodium hydroxide. The alkaline extract after centrifugation was adjusted to optimal pH of 6.2 to yield a precipitate and a supernatant. Bran was separated from starch by screening the second alkaline dispersion. The protein contents of the isolates from ground wheat and flour were 90 and 95%, respectively, and accounted for 65 and 68% of the total nitrogen of the starting wheat and flour
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