Abstract
ABSTRACTAn alkaline extraction procedure was used to produce protein and starch fractions from air‐classified high‐protein soft wheat flour. Optimum extraction was at pH 11.1 in 0.03N sodium hydroxide with a solvent‐to‐flour ratio of 6:1. After centrifugation, the alkaline extract was adjusted to pH 6.1 to yield a precipitate and a supernatant. Protein content (nitrogen × 5.7) of the isolates (dried precipitates) varied between 88 and 96%, accounting for 64‐72% of the total protein. The ‘isolates had from. 1.7‐1.8g lysine and 3.6‐4.7g total sulfur amino acids per 16g of nitrogen. The isolates had minimum solubility of around 9% near pH 6; solubility was about’ 90% at pH 2.3 and 62‐93% at pH9.7. All isolates had good emulsifying activity (47‐98%), emulsion stability (46‐97%), and hydration capacity (2.7‐3.0).
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