OBTAINING IDEAL CONDITIONS FOR THE EXTRACTION OF WHEAT BRAN PROTEIN

Abstract

Proteins (Nx5,7) were extracted from full-fat wheat bran (containing 27,3% protein, dry bases), using wet alkaline extraction procedure (pH 3,7, 25⁹C, residence time of 3 hours and agited at 120rpm) followed by centrifuging at 1,407G for 15 minutes. The extract thus obtained contained 42% of total nitrogen originally present in the bran. We didn't obtained any change when the time of extraction was increased, but it decreased using pH 5,7.