Wheat Protein Raw Materials Wheat Protein Powder

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Wheat Protein Powder Usage and Synthesis.

Wheat contains about 13% protein, mainly by the clear protein (albumin), globulin (globulin), alcohol soluble proteins (gliadin) and wheat gluten (glutenin), while wheat gluten protein mainly contains wheat alcohol soluble proteins and wheat gluten, collectively referred to as storage proteins (accounting for 80% of the dry base of wheat protein).

Due to the maltolysin has ductility, wheat glutenin has elasticity, and can form a network structure with water, which has excellent viscoelasticity, extensibility, water absorption, fat-absorbent emulsification, film-forming properties and light mellow flavour or a slight cereal taste and other unique physical properties.

Uses and functions of Wheat Protein.

Wheat proteins have a wide range of uses in food, as conforming agents, emulsifiers, foaming agents, chewing gum bases, and in the processing of alcohol, edible artificial sausage casings, cheeses, acidic beverages, edible film, protein film foods, bakery products, breakfast cereals, pet foods, and meat products.

Characteristic of Wheat Protein Powder.

Wheat gluten is insoluble in water and alcohol, combined with wheat alcohol soluble protein is difficult to separate, slightly soluble in hot ethanol, but when cooled, it becomes flocculent and precipitated, only the newly produced wheat gluten has not yet been dried is very easy to dissolve in the weak bases and weak acids, and in the neutralisation and then precipitated out.

Wheat gluten is 0.3 to 0.4 per cent. of the mass of the seed grain, and its isoelectric point is 4.5 to 4.6.

When the dough of wheat is kneaded in water, a part of its starch grains and bran particles detach from the dough and become suspended, another part is dissolved in water, and the remaining part is a lumpy gelatinous substance called gluten.

Wheat gluten protein is different from other proteins, poor sensitivity to heat, need to be heated to about 80 ℃, before gelatinisation. This indicates that gluten in the intermolecular mostly S-S crosslinks, that is, gluten proteins are firmly composed of tertiary or quaternary structure.

Therefore, if the S-S cross-links of gluten proteins were cut with a reducing agent, their heat sensitivity would be significantly increased

Ingredient of Bulk Wheat Protein Powder.

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