Isolation of chiefly water-soluble components from rye flour

摘要

Isolation of chiefly water-soluble contents, e.g. proteins and pentosans, from rye, opt. after thermal deactivation of enzymes, comprises (a) grinding rye to a particle size of 100-160 mu m and treating in an acid medium with pH 5.8-4.8, with a ratio of flour to water of 1:(5-8); (b) sepg. the contents by decantation; and (c) sepg. the liquid phase and/or working up by ultrafiltration.