| 摘要 |
<p>A mixture of vital wheat gluten and starch containing at least 25% protein, e.g. a protein-rich fraction of wheat flour, is treated with a bacterial alpha-amylase (preferably substantially free of protease) under conditions which solubilize the starch but do not unduly solubilize, or denature, the vital gluten. Specifically, the temperature should be not above about 60.degree.C and the time of treatment should not exceed about 6 hours. After the enzymatic treatment the gluten, which still retains its vital properties, is separated out, and the solubilized starch fraction is recovered or subjected to further processing.</p> |
