DESCRIPTION

Wheat Protein Isolate occurs as a powder. It is produced by acidic deamidation of gluten that converts glutamine and asparagine to their nonamidated derivatives, glutamic acid and aspartic acid, followed by several purification measures. Alternatively, gluten can be solubilized in an acidic or alkaline medium with or without added processing aids such as food-grade agents or enzymes, and the dissolved protein is then dried or separated and purified by isoelectric precipitation, filtration, or centrifugation. Alternatively, gluten can be further processed by physical or mechanical methods and the purified protein is recovered by screening.