HUMIN FORMATION DURING WHEAT GLUTEN HYDROLYSIS
- 1 July 1950
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 28f (7) , 234-237
- https://doi.org/10.1139/cjr50f-021
Abstract
The effect of different amounts of starch and crude fat on humin formation during the hydrolysis of gluten prepared from a commercial flour depended on the acid/protein ratio, high ratios giving less humin nitrogen and less humin weight. The nitrogen content of humin was almost independent of the acid/protein ratio but increased with decreasing humin formation. Filtration time increased markedly with increasing purity of the samples. The color of the hydrolyzates varied slightly with impurities and acid/protein ratios.Keywords
This publication has 0 references indexed in Scilit: