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.

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