MGPI Technical Innovation Center
 

Wheat Protein Isolate

Wet-processing of wheat flour yields two important co-products: starch and gluten (protein). Wheat gluten (also known in commerce as vital wheat gluten) typically contains seventy-five percent protein (dry basis) and is classified as a wheat protein concentrate. Further processing of this gluten, either by mechanical means or solubilization in the presence of processing aids followed by centrifugation or filtration, typically yields a higher protein product (approximately ninety percent, dry basis) using a nitrogen conversion factor of 6.25. Due to elevated protein content, the product is classified as a wheat protein isolate. Different versions of wheat protein isolates can be manufactured that have varied elastic and extensibility properties after hydration. Food applications are primarily in bakery products and pasta.

Sitemap | Privacy Statement | Customer Service © 2014 MGP Ingredients, Inc.