Composition and properties of protein concentrate from normal and high-protein wheats.

Protein concentrates and by-products produced from ground wheat were analyzed for amino acid composition, protein, starch, fat, fiber, ash, and various neutral carbohydrates. The concentrates contained from 83 to 92% protein (nitrogen X 5.7), 2.1 to 2.6 g of lysine, 2.5 to 3.5 g of total sulfur amino acids per 16 g of nitrogen, 1.5 to 7.4% fat, 0.9% ash, and from 1.8 to 3.9% total carbohydrate. Protein concentrate had a nitrogen solubility of 97% at pH 2.5 and a minimum solubility of 5.5% at pH 6.2, a hydration capacity of 2.6, had an emulsion stability of 63%, and formed a reasonably strong andelasticgluten ball.