PROTEIN CONCENTRATE FROM AIR CLASSIFICATION OF HIGH-PROTEIN SOFT WHEAT FLOURS

被引：5

作者：

WU, YV

STRINGFELLOW, AC

机构：

[1] USDA Northern Regional Research Center, SEA-AR, Peoria, Illinois

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03810.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Air classification of high‐protein soft wheat flours may have considerable commercial potential. Flours from two varieties of high‐protein soft wheat and a normal soft wheat were air classified. The protein contents of the original flours were 16.4, 12.1 and 8.2%, respectively, and the protein contents of the combined high‐protein k‐actions after air classification were 27.2, 21.5 and 17.4%. These fractions accounted for 39, 46 and 32% of the flour weight and for 65, 82 and 69% of the total protein. Protein shift was 51, 72 and 73% for the respective flours. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：453 / 455

页数：3