| 摘要 |
In the parent patent, a mixt. of vital wheat fluten and wheat starch, contg. >=25% protein, is subjected to bacterial alpha-amylase activity in an aq. medium, at >=45 degrees C, pH 5-7 and in =6 hrs., so that a large starch quantity is solubilised without gelatinisation. The vital gluten is then separated from the solubilised starch. Improvement is that solubilisation takes place at 60-80 degrees C in =30 (=15) min. The solubilised starch contains only a min. quantity of solubilised protein, and can be conc. and/or dried, and used directly or after saccharification. |
