Wheat Protein Extraction and Isolation

A method for detecting protein and gluten content in wheat using hyperspectral imaging. The method employs a multi-stage approach combining spectral analysis and machine learning techniques to achieve high-precision protein and gluten quantification. The analysis process involves spectral preprocessing, feature extraction, and machine learning-based fusion of characteristic wavelength features from the 400-1000nm and 900-1700nm spectral ranges. The method specifically addresses the challenges of comparing protein and gluten content across different wheat forms by adopting distinct preprocessing and feature fusion strategies for each spectral range.

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Isolating organic plant proteins with high digestibility, balanced amino acids, and without chemical residues. The method involves grinding raw plant material, raising the pH of the resulting solution, separating solids, lowering the pH of the supernatant, precipitating, and drying to isolate the protein. This provides a clean, organic plant protein source without added sodium or chloride. The isolated proteins have improved digestibility, complete amino acid profiles, and are organic.

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Protein powder produced from brewer's spent grain that has improved taste and solubility compared to traditional brewer's spent grain protein powders. The powder has high protein content (80%+), high solubility in water at pH 3-8, and low fat, fiber, carbohydrate, and ash contents. The process involves microfiltration, nanofiltration, enzymatic hydrolysis, and decantation to isolate and concentrate the protein from the spent grain slurry. This results in a protein powder with desirable taste and solubility properties for food and beverage applications.

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A method for extracting starch and protein simultaneously from plant sources like peas and wheat with reduced water consumption and shorter processing time compared to traditional methods. The method involves adjusting the pH of the raw material slurry to extract the alkali-soluble protein separately from the starch. This allows the protein and starch to be separated. The steps are: (1) Soak and crush the raw material to obtain a slurry. (2) Adjust the pH to extract the alkali-soluble protein. (3) Separate the protein by settling or centrifugation. (4) Dewater the starch by filtration or centrifugation.

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Purifying prolamin proteins, like gluten, avenin, secalin, zein, and kafirin, from cereal flours without using water. The method involves chilling ethanol extracts of the flours to selectively precipitate the prolamins. This allows isolating the prolamins without washing or hydrating the flour. The chilled precipitate can be harvested for food uses like gluten substitutes, dough strengtheners, or feed ingredients. The chilling step provides selectivity compared to traditional water washing methods.

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A method to extract protein, starch, and fiber from wheat grains or flour without denaturing proteins or gelatinizing starch. The method involves preparing an aqueous suspension of wheat at low temperature, separating out the proteins, then drying the protein fraction. This avoids high heat steps that can denature proteins or gelatinize starch. The starch and fiber are separated separately using density and filtration steps.

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A method for extracting high-purity gluten protein from wheat flour, enabling rapid and efficient detection of gluten in food products. The process involves a single-step treatment of wheat flour through a 60-200 mesh sieve, followed by a series of standard extraction steps. This approach eliminates the need for multiple precipitation steps and complex purification protocols, resulting in a high-purity gluten protein extract that can be directly used for detection applications.

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A dry flour mixture for high-protein bakery products that combines rice protein isolate with wheat gluten to enhance nutritional value without compromising technological properties. The mixture combines 89% rice protein isolate with 11% wheat gluten, achieving a balanced protein content while maintaining wheat gluten's structural integrity. This blend enables the production of high-protein bakery products with improved texture and shelf life compared to traditional blends.

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Rapidly detecting wheat flour protein and gluten content through near-infrared spectroscopy and machine learning. The method combines near-infrared spectroscopy with a joint interval support vector machine (ISVM) model to establish a predictive relationship between wheat flour spectral characteristics and protein and gluten content. The ISVM model is optimized using quadratic grid optimization, enabling rapid and accurate analysis of wheat flour spectral data.

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A novel method for extracting plant proteins from raw materials that addresses the conventional problems of prolonged fermentation times, high water consumption, and environmental concerns. The process involves adjusting the pH of the raw material slurry to facilitate the precipitation of starch, followed by a controlled fermentation process that selectively separates protein, starch, and fiber components. The method eliminates the need for mechanical breakdown, sieving, and multiple precipitation steps, resulting in a more efficient and environmentally friendly extraction process.

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A method to extract protein from cereal grains like wheat, rice, and barley. The method involves steps like starch grain extraction, defibrating, degreasing, etc. to obtain cereal protein.

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A method for producing high-solubility wheat protein hydrolysates through microbial endopeptidase treatment. The process involves adding a thermostable endopeptidase with 50% enzyme identity to wheat protein, followed by incubation to hydrolyze the protein. The endopeptidase, derived from a bacterial source, is engineered to have optimal activity at neutral pH and is specifically designed for wheat protein hydrolysis. The treatment enables the production of uniform, soluble hydrolysates with enhanced solubility compared to conventional proteolytic enzymes.

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A method for producing high-quality wheat protein hydrolysate through controlled enzymatic hydrolysis of wheat protein, with improved solubility and nutritional profile. The process involves pretreating the wheat protein with citric acid to enhance its solubility, followed by enzymatic hydrolysis using alkaline and neutral proteases. The resulting hydrolysate is then spray-dried to produce a powder with reduced peptide content, suitable for animal feed applications.

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A method for rapid and accurate identification of wheat gluten in various grain types through gel chromatography. The method employs a multi-step extraction process that involves ultrasonic treatment of the grain suspension, selective precipitation of glutenin, and subsequent gel filtration to isolate the glutenin component. The isolated glutenin is then analyzed by gel chromatography, allowing rapid quantification of glutenin content across different grain development stages. This approach enables the simultaneous screening of glutenin content in various grain types, including wheat, corn, and rice, with minimal sample preparation and analysis time.

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