Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

Borght, Anne Van Der; Goesaert, Hans; Veraverbeke, Wim S.; Delcour, Jan A.

doi:10.1016/j.jcs.2004.09.008

Cited by 245 publications

(146 citation statements)

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“…Rapsodia and Clarus had higher protein contents (11.0% and 11.5%, respectively) and simultaneously lower starch contents. Gluten content affects the suitability of wheat grain for industrial production of wheat starch using the Martin process (Van Der Borght et al 2005). Gluten content was closely related to the protein content (r = 0.71), in agreement with the observations of Szentpétery et al (1992).…”

supporting

confidence: 90%

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

Faměra¹,

Mayerová²,

Burešová³

et al. 2015

PLANT SOIL ENVIRON

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Three non-food cultivars of winter wheat (Biscay, Clarus, Rapsodia) were grown at four locations in the Czech Republic with different agro-ecological conditions in the years [2005][2006][2007][2008] and two levels of nitrogen fertilization -90 and 120 kg N/ha were used. The influence of growing conditions (year, location, cultivation technology) on grain yield, starch content, protein, gluten, share of amylose in starch, falling number and amylographic characteristics. All qualitative indicators were significantly affected by the weather. Wheat grown in the areas 500 m a.s.l. had lower grain yield of 2.8 t/ha (8.4 t/ha), higher starch content of 2.1% (69.0%) and lower content of proteins by 1.8% (10.2%) in grain than wheat grown in the fertile conditions (below 300 m a.s.l.). The cv. Biscay had the highest starch content of 68%; the proportion of amylose in the starch was in the range 22-27%. The content of proteins was negatively correlated with starch content (r = -0.89). The level of damage of starch α-amylase was most affected by wet weather during ripening -falling number was 62 s, with a very low amylographic gelatinization maximum (30-155 Brabender units) and a low gelatinization temperature at the maximum (67-74°C). The respective values recorded in dry conditions were ca 300 s, AU 600 and 90°C. Most damaged starch was recorded in the cv. Clarus. Keywords 241Plant Soil Environ. Vol. 61, 2015, No. 6: 241-246 doi: 10.17221/13/2015-PSE also cultivars with high enzyme activity (ethanol production) or with a high gluten content and good gluten washability (the Martin process for washing out the starch from wheat dough with tap water while it passes through a tumbling cylindrical agitator) (Day et al. 2006). Climatic conditions and the course of the weather affect starch content in wheat grain as well. Higher starch content in wheat was recorded in crops grown in cooler regions at higher altitudes (Petr et al. 2001). In contrast, dry weather conditions caused a decrease in yield and a higher proportion of crude protein in the grain (Erekul and Köhn 2006). Cox et al. (1985) reported that low-input cultivation technology significantly affects grain yield, protein and starch content. High doses of nitrogen increased crude protein content, and reduced the starch content in the grain (Vnuk and Ložek 1995). Studies focused on the effect of nitrogen fertilization showed a high positive correlation between gluten and protein content in flour (Szentpétery et al. 1992). Increasing nitrogen fertilization also increased the proportion of water-insoluble proteins, which enhanced the gluten washability (Kelfkens and Hamer 1991).As it is possible to grow non-food cultivars with a high starch content in areas unsuitable for food wheat, the aim of the investigation was to compare starch production in selected non-food wheat cultivars in relation to the intensity of cultivation technology and the agro-ecological conditions in the growing regions. MATERIAL AND METHODSPlant material and localities. Three winter wheat...

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confidence: 90%

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

Faměra¹,

Mayerová²,

Burešová³

et al. 2015

PLANT SOIL ENVIRON

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“…The unique property to form an insoluble protein network while shearing a wheat flour with water enables separation and purification of aggregated wheat gluten in industrial scale by washing out starch, fibers and further components with water [188]. Gentle drying at to a low moisture level and short temperature exposure allows the production of the so-called vital wheat gluten powder that maintains the typical properties of purified wheat gluten.…”

Section: Wheat Glutenmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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“…Furthermore, protein content was higher for PS than for CS (1.88±0.19 and 1.61±0.06 %, respectively). There is evidence that starchwheat protein interactions in dough and starch play an active role in determining dough rheological characteristics (Van Der Borght et al 2005). A significant difference (P<0.05) was observed between PS and CS ash contents (1.15±0.02 versus 1.43±0.01 per 100 g of dry weight, respectively).…”

Section: Resultsmentioning

confidence: 95%

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

et al. 2014

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In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61°C). At high temperature (90°C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

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Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

Cited by 245 publications

References 45 publications

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

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