Alcohol-free wet extraction of gluten dough into gliadin and...

Details Alcohol-free wet extraction of gluten dough into gliadin and... Alcohol-free wet extraction of gluten dough into gliadin and...

A - Human Necessities

23

J

A23J 3/18 (2006.01) C07K 1/30 (2006.01) C07K 14/415 (2006.01)

Patent

CA 2230912

An improved alcohol-free method for fractionating gluten into gliadin and glutenin fractions is provided where an acidic dispersion of gluten is formed with a reducing agent (e.g., sodium metabisulfite) operable for breaking disulfide bonds in the gluten protein. Thereafter, the pH of the dispersion is raised to cause glutenin to precipitate while leaving gliadin suspended in the dispersion. The respective fractions can then be separated by decanting or centrifugation. In preferred processing, the dispersion is reacidified prior to separation in order to achieve a higher degree of separation of the glutenin and gliadin.

L'invention porte sur un procédé perfectionné sans alcool, de fractionnement de gluten en gliadine et gluténine, dans lequel une dispersion acide de gluten est formée avec un réducteur (par exemple du métabisulfite de sodium) pouvant casser les liaisons disulfures dans la protéine de gluten. Le pH de la dispersion est ensuite augmenté pour que la gluténine précipite, laissant la gliadine en suspension dans la dispersion. La gluténine et la gliadine peuvent alors être séparées par décantation ou centrifugation. Dans le mode de réalisation préféré, la dispersion est réacidifée avant la séparation afin de parvenir à un meilleur degré de séparation de gluténine et de gliadine.

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