Wheat protein isolates and processes for producing

Abstract

Isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes are also described.

1 . A composition comprising:
 an isolated wheat protein;   the composition being substantially free of additives, processing aids, reagents, added acids, buffers, and added enzymes;   the composition having less than 10% moisture by weight.   
     
     
         2 . The composition of  claim 1 , wherein the composition has an additive, processing aids, reagents, added acids, buffers, and added enzymes concentration of less than 0.001% by weight. 
     
     
         3 . The composition of  claim 1 , wherein the composition has a protein content of at least 85% by weight as determined by multiplying a nitrogen content of the composition by 6.25. 
     
     
         4 . The composition of  claim 1 , wherein the isolated wheat protein is not enzyme hydrolyzed. 
     
     
         5 . The composition of  claim 1 , wherein the composition has a granulation such that at least 85% of the composition is able to pass through a #60 USBS sieve. 
     
     
         6 . The composition of  claim 1 , being in a powder form. 
     
     
         7 . The composition of  claim 1 , wherein the composition consists essentially of the isolated wheat protein produced naturally. 
     
     
         8 . The composition of  claim 1 , wherein the composition consists of the isolated wheat protein produced naturally. 
     
     
         9 . The composition of  claim 1 , the composition having a protein content of at least 90% as determined by measuring the nitrogen content of the composition and multiplying by 6.25. 
     
     
         10 . The composition of  claim 1 , wherein the composition has a solubility of between 62 and 99 in water. 
     
     
         11 . The composition of  claim 1 , wherein the composition has pH of between 3.9 and 4.9. 
     
     
         12 . The composition of  claim 1 , wherein the composition has a mixograph of between 3.0 and 10.0. 
     
     
         13 . The composition of  claim 1 , further comprising a naturally produced enzyme. 
     
     
         14 . (canceled) 
     
     
         15 . A process for producing an isolated wheat protein, comprising:
 mixing water and wheat gluten to form a gluten slurry; and   agitating the gluten slurry at a temperature between 15° C. and 52° C. for a time sufficient to produce an isolated wheat protein,   wherein an acid and butler are not added to the gluten slurry during the process.   
     
     
         16 . The process of  claim 15 , wherein the gluten slurry has an additive, processing aid, reagent, added acid, buffer, and added enzyme concentration of less than 0.001% by weight. 
     
     
         17 . The process of  claim 15 , wherein the time ranges from 30 to 380 minutes. 
     
     
         18 . The process of  claim 15 , wherein the gluten slurry has a total solids content ranging from 6% to 22% on a dry basis. 
     
     
         19 . The process of  claim 15 , further comprising drying the isolated wheat protein. 
     
     
         20 . The process of  claim 15 , wherein a viscosity of the gluten slurry reaches between 20-1000 cps, thus producing the isolated wheat protein. 
     
     
         21 . The process of  claim 15 , wherein a pH of the gluten slurry after mixing the water and the wheat gluten is above 4.5. 
     
     
         22 . (canceled)