A New Process for the Industrial Production of Wheat Starch and Wheat Gluten

1978 ◽  
Vol 30 (1) ◽  
pp. 8-12 ◽  
Author(s):  
B. I. Dahlberg
Keyword(s):  
Industrial Production ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
New Process

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

Experiment Study on Novel Precision Cropping Machinery Using Rotary Striking Action

2013 ◽  
Vol 281 ◽  
pp. 287-292 ◽  
Author(s):  
Ren Feng Zhao ◽  
Sheng Dun Zhao ◽  
Bin Zhong
Keyword(s):  
Industrial Production ◽  
Experimental Results ◽  
Control Mode ◽  
Experiment Study ◽  
New Process ◽  
Different Types ◽  
New Type ◽  
Working Principle ◽  
Process Method

This paper illuminates a new type of precision cropping process method with rotary striking action. The new process makes use of a controllable circumferential strike on a metal bar with a V-shaped notch. The working principle of the machine is described. Different types of metal bars have been tested, and both bad results and successful results were stated in the paper. The most ideal control mode has been obtained. The experimental results show that the new cropping process can crop bars with different materials and diameters. In some cases, it can be directly used in the subsequent industrial production.

THE DIET AND HORMONALLY INDUCED NEPHROSCLEROSIS

1948 ◽  
Vol 26e (3) ◽  
pp. 212-227 ◽  
Author(s):  
E. C. Hay ◽  
J. L. Prado ◽  
H. Selye
Keyword(s):  
Wheat Gluten ◽  
Wheat Starch ◽  
Urine Ph ◽  
Chronic Nephritis ◽  
Kidney Hypertrophy ◽  
Egg Albumen ◽  
Entire Amount ◽  
High Protein Diets ◽  
Protein Diets ◽  
Kidney Lesions

Kidney lesions resembling those of chronic nephritis and nephrosclerosis developed in rats treated with L.A.P. (lyophilized anterior pituitary) and fed 'Purina', but did not develop in similar rats similarly treated and fed Purina mixed with cornstarch in a 1: 1 ratio. When synthetic diets, differing only in their relative carbohydrate and protein content, were fed, only those L.A.P.-treated rats that consumed a regimen containing 30% casein and 54% cornstarch developed nephrosclerosis. No such lesions were seen in treated rats kept on a 15% casein and 69% cornstarch diet. This difference in response is due to the protein and not to the cornstarch content of these diets; the entire amount of cornstarch was substituted by wheat starch or 15% of it was replaced by an equicaloric amount of fat, without influencing the development of kidney lesions.Various protein preparations differed in their ability to cause kidney damage. Casein, egg albumen, and wheat gluten were more damaging than lactalbumin, gelatin, or zein.The severity of nephrosclerosis caused by L.A.P. roughly paralleled the kidney hypertrophy, adrenal enlargement, and increased appetite for water, but not necessarily the food intake or the growth rate. The appearance of these renal lesions was not associated with any gross change in urine pH, but was preceded by a marked albuminuria. By the fifth day, large amounts of albumin were present in the urine of the majority of treated rats consuming the 30% casein diet. Albumin rarely appeared in the urine of treated rats consuming the 15% casein diet.These findings were discussed in relation to the literature concerning the dietary production of chronic nephritis. The procedure described in this paper greatly accelerates the development of kidney lesions, apparently identical with those shown previously to ensue on the feeding of high protein diets.

Research on Efficient Association Analysis Algorithm towards Production Process Data

2014 ◽  
Vol 556-562 ◽  
pp. 3827-3830
Author(s):  
Ming Hui Wang ◽  
Wen Li Shang ◽  
Fu Cheng Pan
Keyword(s):  
Correlation Analysis ◽  
Production Process ◽  
Association Analysis ◽  
Industrial Production ◽  
Process Data ◽  
Performance Improvements ◽  
New Process ◽  
Significant Performance ◽  
Efficient Data ◽  
The Many

Association analysis of the production process data (PPD) can be discoveried on the quality relevant parameters with great impact, however, it’s different from correlation analysis of other fields, Huge amount of data due to the production process, and the many parameters involved in the production process, the existing association analysis algorithms as they deal with inefficiency, can not meet the practical application. This paper proposes a new process for the industrial production of efficient data association algorithm-AprioriMask, after the actual production process of association analysis verification, AprioriMask algorithm has significant performance improvements to meet the industrial production process data for correlation analysis.

Improved Synthesis of 3,3-Dimethyl-4-Pentenoic Acid Methyl Ester

2012 ◽  
Vol 602-604 ◽  
pp. 1269-1273
Author(s):  
Yan Fang Liao ◽  
Hui Qun Yu ◽  
You Bin Mo ◽  
Hai Zhou ◽  
Chu He Peng
Keyword(s):  
Methyl Ester ◽  
Industrial Production ◽  
Recovery Rate ◽  
Sodium Methoxide ◽  
Acid Methyl Ester ◽  
Azeotropic Mixture ◽  
Acid Methyl ◽  
New Process ◽  
Optimal Reaction Condition ◽  
Optimal Reaction

The improved synthesis of 3, 3-dimethyl-4-pentenoic acid methyl ester (DPE) had been discovered. In new process, orthophosphate (85%) and sodium methoxide(98%)was used as catalysts at different stages of the reaction, the amount of azeotropic mixture of DPE and the byproduct 3'-methyl-2'-butenyl-3, 3-dimethyl-pentenpate (MBDP) is reduced, the recovery rate of product DPE is improved. under the optimal reaction condition, the highest yield of DPE approach 84%. Improved the process is more suitable for industrial production.

scholarly journals Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 508
Author(s):  
Konrad Kłosok ◽  
Renata Welc ◽  
Emilia Fornal ◽  
Agnieszka Nawrocka
Keyword(s):  
Tertiary Structure ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Critical Factor ◽  
Wheat Starch ◽  
Spectroscopic Methods ◽  
Tryptophan Residues ◽  
Chemical Factors ◽  
Physical And Chemical ◽  
Gluten Structure

This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

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