New uses of wheat gluten and non-starch wheat components
1997
Bergthaller, W.
Vital gluten is an important co-product in the manufacture of wheat starch. For application of gluten products within the area of non-food and non-feed uses the structure of respective proteins has to be adapted to create new functionalities by various measures of modification comprising physical, chemical, and enzymatic procedures. This in particular includes the reactive sites of gluten. Examples of corresponding European activities will be presented. Concerning by-productsof wheat starch production (B-starch, pentosans), they are primarily used as components of animal feed. As new outlets for B-starch high value small-granule starches of a quality standard comparable to A-starch have been developed. The respective procedures allow marketable quality that can be used for production of specialty paper as well as food products. Furthermore, new concepts in the application of small-size starch granules of high quality are actually tested for the use as fillers in polymer compounds.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture