Changes in quantative and qualitive content of proteins in the process of fraction of wheat gluten
2009
Zueva, N.V. | Vostrikov, S.V., Voronezh State Technological Academy (Russian Federation)
One of the ways to clean vodka-ethanol solution is to it with wheat gluten (WG). WG can clean vodka even from minimum amounts of fusel oils. This paper is devoted to the study of quantitative and qualitative changes in protein content of wheat gluten (prolamins and glutelins) under the influence of different solvents, as well as the introduction of proteolytic enzyme preparations. It was found that fibrin deposition in the NaOH, proteins are presented in three groups of protein fractions in different percentage: high-molecular one is 36.3%, medium-molecular one is 35%, low-molecular one is 22% of total protein amount. After the deposition of gluten by ethanol only high-protein fraction is presented in proteins (36.3%). After the deposition of fibrin NaOH using enzyme prepara¬tions Alkalaza of 2,4 L the percentages change and they become 25, 42 and 30% respectively. After the deposition of fibrin by ethanol using Alkanaza of 2,4 L only high-protein fraction is presented in protein. The data received can be useful for development of new ethanol production technology
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