| 摘要 |
In the extraction of high-grade protein from wheat gluten, the latter is treated with starch-degrading enzymes in order to degrade the gluten starch to form soluble sugars and to treat the aqueous suspension thus obtained by ultrafiltration. By washing out the sugar molecules with addition of water by means of ultrafiltration, the ratio of protein to sugar is shifted in the concentrate in favour of the protein fraction. In this manner, the proportion of protein can be increased to 80%. The dried protein product obtained serves as an additive for human nutrition, chiefly as babyfood, in dietetics and in geriatrics.
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