Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production

Cereals ◽  
1997 ◽  
pp. 177-183 ◽  
Author(s):  
George Svonja
Keyword(s):  
Environmental Impact ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Vital Wheat Gluten

scholarly journals Fundamental characterization of wheat gluten

2021 ◽  
Author(s):  
Marina Schopf ◽  
Monika Christine Wehrli ◽  
Thomas Becker ◽  
Mario Jekle ◽  
Katharina Anne Scherf
Keyword(s):  
Crude Protein ◽  
Cluster Formation ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Spectroscopic Properties ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Score Plot ◽  
Vital Wheat Gluten

AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.

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.

scholarly journals Multicenter, randomized, double-blind, placebo-controlled clinical trial of vital wheat gluten oral immunotherapy

2019 ◽  
Vol 143 (2) ◽  
pp. 651-661.e9 ◽  
Author(s):  
Anna Nowak-Węgrzyn ◽  
Robert A. Wood ◽  
Kari C. Nadeau ◽  
Jacqueline A. Pongracic ◽  
Alice K. Henning ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Wheat Gluten ◽  
Oral Immunotherapy ◽  
Controlled Clinical Trial ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Vital Wheat Gluten

Market for Plant-Based Meat Alternatives

2019 ◽  
pp. 218-237
Author(s):  
Anusha Thakur
Keyword(s):  
Developing Economies ◽  
Consumer Preferences ◽  
Wheat Gluten ◽  
Product Portfolio ◽  
Market Growth ◽  
Gluten Intolerance ◽  
The World ◽  
Vital Wheat Gluten ◽  
Solid Form ◽  
Near Future

Shifting consumer preferences towards meat alternatives can be attributed to the factors such as health and ecological benefits, as well as meat adulteration. Increasing consumer demand for better grade of meat alternatives is also expected to boost the market growth in the near future. Protein sources from maize, peas, rice, and chickpeas are anticipated to witness significant growth and new developments. Alternatives such as bean curd or wheat gluten are expected to be the beneficial source of protein and phosphorous. This can be attributed to the fact that 50 g of vital wheat gluten in combination with water produces 2 ounces of gluten in a solid form, which further comprises of nearly 38 g of protein in each serving. However, factors such as the higher cost of meat substitutes inhibit the market growth, particularly in developing economies, wherein the dietary awareness is expected to be lower. Further factors, related to gluten intolerance and soy allergy, are also anticipated to restrain the market growth. This chapter includes a market study of meat alternatives across the world based on analyzing, estimating, and forecasting for the 2015-2025 period. Market determinants of the meat alternatives market are also explored to analyze market drivers, restraints, challenges, opportunities, trends, and developments. The competitive landscape section includes information related to key market players with an overview of product portfolio and strategic initiatives.

scholarly journals An econometric analysis of U.S. vital wheat gluten imports

1992 ◽  
Vol 7 (1) ◽  
pp. 65-75
Author(s):  
François Ortalo‐Magné ◽  
Barry K. Goodwin
Keyword(s):  
Wheat Gluten ◽  
Econometric Analysis ◽  
Vital Wheat Gluten

scholarly journals Use of vital wheat gluten in aquaculture feeds

2013 ◽  
Vol 9 (1) ◽  
pp. 21 ◽  
Author(s):  
Emmanuelle Apper-Bossard ◽  
Aurélien Feneuil ◽  
Anne Wagner ◽  
Frédérique Respondek
Keyword(s):  
Wheat Gluten ◽  
Vital Wheat Gluten

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.

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