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Preparation of salt free protein from acid or alkali treated proteins



Preparation of salt free protein from acid or alkali treated proteins



Food Chemistry 12(4): 265-274



Wheat gluten was hydrolyzed in alkali or acid to give a soluble protein product. Instead of using an inorganic acid or base to neutralize the hydrolysates, acidic or basic proteins were used to neutralize the reaction mixtures after alkali or acid treatment, respectively. Casein and a deamidated wheat gluten were investigated as suitable acidic proteins. Salmine was used as the basic protein for neutralization. This technique has the advantages of avoiding inorganic salt formation in the product and improving the amino acid composition of the final product. Casein was studied in some detail for its utility in neutralizing the reaction mixtures of alkali-treated proteins, mainly because it is readily available on an industrial scale and already has many applications in the food industry. Only the S-containing essential amino acids are deficient in the products formed when alkali-treated gluten is neutralized with casein. The other essential amino acids are in excess of the recommended dietary intake.

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