ABSTRACTThe proteins and carbohydrates in wheat flour, soybeans, green peas and dried acid whey were separated on the basis of density in a non‐aqueous solvent system. By dispersing finely milled flour in solvent ranging in density from 1.3–1.5 a protein rich fraction can be readily separated from a carbohydrate‐rich fraction by centrifugation. The protein fraction from wheat flour contained from 58–81 protein while the carbohydrate fraction contained only from 0.4–3.9 protein. After separation and recombination the baking quality of the wheat flour showed little modification. Similar separations were obtained for the other protein sources tested. Trichlorofluoromethane (Freon 11) mixed with ethanol, acetone, ethyl acetate, or hexane were evaluated as solvent systems; the ethanol‐containing mixtures gave significantly better separations than the other solvent systems Acetic acid and formic acid were not effective for improving separation while addition of sodium hypochlorite did improve the separation of protein
展开▼
