Abstract: Methods of enhancing the dewatering of gluten are disclosed. The methods comprise adding an anionic surfactant to the wet gluten prior to dewatering, as in vacuum dewatering equipment. Particularly effective surfactants are sulfates and sulfonates.

Abstract: Disclosed is a chimeric isoprenoid synthase polypeptide including a first domain from a first isoprenoid synthase joined to a second domain from a second, heterologous isoprenoid synthase, whereby the chimeric isoprenoid synthase is capable of catalyzing the production of isoprenoid reaction products that are not produced in the absence of the second domain of the second, heterologous isoprenoid synthase. Also disclosed is a chimeric isoprenoid synthase polypeptide including an assymetrically positioned homologous domain, whereby the chimeric isoprenoid synthase is capable of catalyzing the production of isoprenoid reaction products that are not produced when the domain is positioned at its naturally-occurring site in the isoprenoid synthase polypeptide.

Abstract: Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

Abstract: An amylase inhibitor consisting of a protein constructed of 244 amino acid residues having two subunits each identified as SEQ ID NO:1, in which a single band is observed at a mobility of 0.26 by polyacrylamide gel electrophoresis, and having a high inhibitory activity against human pancreatic .alpha.-amylase to inhibit an increase in blood glucose level, control an insulin secretion or maintain the duration in a feeling of satiety for diet. The amylase inhibitor can be used alone or in combination with other known amylase inhibitors.

Abstract: A method of enhancing the survival of neuronal cells in a mammal, the cells being at risk of dying, the method comprising administering to the mammal an effective amount of at least one of the following substances: IGF-I; a functional derivative of IGF-I; IGF-II; a functional derivative of IGF-II; IGF-III; or a functional derivative of IGF-III.

Abstract: An improved alcohol-free method for fractionating gluten into gliadin and glutenin fractions is provided where an acidic dispersion of gluten is formed with a reducing agent (e.g., sodium metabisulfite) operable for breaking disulfide bonds in the gluten protein. Thereafter, the pH of the dispersion is raised to cause glutenin to precipitate while leaving gliadin suspended in the dispersion. The respective fractions can then be separated by decanting or centrifugation. In preferred processing, the dispersion is reacidified prior to separation in order to achieve a higher degree of separation of the glutenin and gliadin.

Abstract: The invention provides biodegradable, thermoplastic compositions made of the reaction product of soybean protein and a carbohydrate filler, a reducing agent, a plasticizer, water, and optional additives as desired. The composition has a high degree of flowability for processing by extrusion and injection molding into solid articles that are biodegradable with a high degree of tensile strength and water resistance.

Abstract: A process in which treatment conditions in the extraction steps of the corn protein, zein, are stabilized and by which decolorized and purified zein can be provided in a stable manner through continuous treatment steps, while simultaneously providing techniques for the concentration and recovery of corn pigment components. Corn gluten meal is treated with a hydrocarbon solvent having 5 to 9 carbon atoms. Zein and pigment components are extracted from the treated corn gluten meal with a solvent, such as about 91 to 96% by volume ethanol, and zein and the pigment components are separated from the resulting extract solution. Oil and fat components and pigment components may be extracted from corn gluten meal prior to the zein extraction steps.

Abstract: A method for separating a composition containing glycolipids, lysopholipids, sphingolipids and ceramides of plant origin is described. A liquid alcohol is heated to a temperature of between 50.degree. and 80.degree. C., a plant composition or plant extract is introduced into the alcohol to form a mixture, the mixture is hot-filtered so as to separate the filtrate from a dilapidated filter cake, and the alcohol is evaporated from the filtrate such that a lipid residue which contains glycolipids, lysophospholipids, sphingolipids, and ceramides is obtained. The lipid residue can be used in cosmetology or dermatology.

Abstract: An amylase inhibitor consisting essentially of a protein constructed of 248 amino acid residues having two subunits, each identified as SEQ ID NO:1, in which a single band is observed at a mobility of 0.26 by polyacrylamide gel electrophoresis. The amylase inhibitor can be extracted from wheat and purified by absorption on a cation exchange resin. It is useful for inhibiting an increase in blood glucose level, controlling insulin secretion, suppressing appetite, and as a food additive. The new amylase inhibitor can be used in combination with a protein composed of two subunits, each identified as SEQ ID NO:2, the total content of both proteins being not less than 20% by weight.

Abstract: A process of producing an amylase inhibitor from an amylase inhibitor-containing solution extracted from wheat flour, etc with water, a dilute acid, a dilute alkali or from an amylase inhibitor-containing starch waste solution, by utilization of an adsorption of the amylase inhibitor on a calcium phosphate gel, while removing impure proteins contained in the solution. The process can produce in economy and high yields the amylase inhibitor having a very high amylase inhibitory activity but no or very little trypsin inhibitory activity.

Abstract: The protein/starch bond is broken mechanically by wet attrition milling rather than by cooking or with chemicals alone. The grain particles are milled to a particle size sufficiently small to break the bond between starch and protein and sufficiently large to retain substantially all of the starch granules intact. The protein is then extracted with ethanol and alkali solvents, separated and dried to form protein and/or protein isolate. The intact starch granules are cleaned and dried.

Abstract: A method for forming a stabilized aqueous dispersion which is useful for reducing viscosity of a stabilized aqueous dispersion wherein various water-insoluble or sparingly soluble inorganic and/or organic particles for food stuffs are suspended, accelerating suspension and dispersion of the various particles, and preventing sedimentation of the suspended particles.

Abstract: There is disclosed a process for refining a zein. A solution containing crude zein, as a raw material is finely dispersed into absolute or high purity acetone solution having no ability for dissolving the zein, to cause precipitation of a zein component, as porous solids.

Abstract: A process for the preparation of an amylase inhibitor is disclosed which comprises the steps of:(a) extracting wheat, wheat flour or wheat gluten with water, a dilute acid, a dilute alkali or an aqueous alcohol to produce a solution containing the amylase inhibitor;(b) adding a polysaccharide to said solution to form an insoluble complex of the amylase inhibitor with the polysaccharide and separating the insoluble complex from the solution;(c) dissolving or dispersing said complex in a solution, then separating the polysaccharide from the solution to collect a solution containing the amylase inhibitor; and(d) treating the collected solution with a cation exchanger to recover the amylase inhibitor from fractions that have not been adsorbed on the cation exchanger.

Abstract: The present invention provides a process for preparing a carbohydrate-binding lectin derivative for use as immune modulators or immunoconjugates. The polymer-lectin conjugate produced in accordance with the process is polyethylene glycol Ricinus communis agglutinin I (PEG-RCAI). The lectin is coupled to the polymer by activating the polymer with a coupling agent such as 1,1-carbonyldiimidazole. The polymer-lectin conjugate is biologically active, biocompatible and is expected to be substantially non-immunogenic.

Abstract: Methods of enhancing the dewatering of gluten are disclosed. The methods comprise adding a nonionic surfactant to the wet gluten prior to dewatering, as in vacuum dewatering equipment. Particularly effective surfactants are oxyalkylated sorbiton R surfactants when R is monooleate, trioleate, monostearate, tristearate, monopalmitate and monolaurate.

Abstract: This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements.

Abstract: The invention disclosed herein relates to a new and improved means of modifying gluten. The modification process consists of acid hydrolysis at relatively low temperatures for short periods of time to produce a modified gluten having improved physical characteristics of solubility, high water holding capacity, good emulsifying properties and the formation of stable foams.

Abstract: Novel protein partial degradation products obtainable from grain proteins such as wheat protein, maize protein, soya bean protein, etc., by specific degradation treatments, which are useful as a quality-improving agent for various food stuffs, a surface active agent, a dispersing agent for particles, etc.

Abstract: The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.

Abstract: The quality of gluten in wheat is determined by centrifuging a gluten sample taken from a wheat dough against a sieve. Upon completion of the centrifugation process, it is determined how large a proportion of the sample has remained in the sieve, without penetrating therethrough. The magnitude of this proportion is used as a measurement of the gluten quality.

Abstract: A novel procedure for the preparation of a protein which is an inhibitor of alpha-amylase II is described. The protein may be prepared by extracting barley meal with a Tris-HCl buffer and purifying the crude inhibitor thus obtained by a chromatographic procedure. Alternatively, the protein may be prepared by recombinant DNA techniques. The protein can be applied as an additive to sprout-damaged wheat flour which can then be used to provide improved quality bread.

Abstract: This invention relates to a hydrated adhesive gel using a product which is obtained by reacting an aqueous solution consisting essentially of protein having amino groups at the side chains thereof, a gelling retarder, and a hydrophilic tackifier with a N-hydroxyimidoester compound.

Abstract: A method for fraction fractionation of a vegetable protein such as soybean protein which comprises subjecting a source of the vegetable protein in an aqueous system to reduction conditions such as treatment with a sulfite compound, a glutathione compound or cysteine compound, or electrolytic reduction at pH within a neutral or alkaline range and then bringing the system to pH of 5.5 to 7.0 at a temperature of 20.degree. C. or lower to fractionate the system into a soluble or dispersing fraction and an insoluble or precipitate fraction.

Abstract: A process for preparing products from legumes which comprises preparing an aqueous suspension containing finely ground seed from peas or beans, at a pH within the range of about 2.0 to 10.0, subjecting the suspension to one or more centrifugation operations and isolating therefrom at least one product containing essentially the protein content of the seed and another product containing essentially the starch content of the seed. A good quality fibrous by-product may also be isolated. The products are useful in the food industry.

Abstract: A process for the production of grain oil, dehydrated alcohol, grain protein and starch, is disclosed. The invention comprises the steps of (a) drying cracked grain, (b) leaching the dried grain with an ethanol solution of 90 to 100% w/v ethanol and recovering dehydrated alcohol and grain oil, (c) extracting the residue of step (b) with a second ethanol solution containing NaOH and recovering food grade protein, and (d) separating starch and fiber from the residue of step (c) by starch hydrolysis or by grinding the residue and separating the starch and fiber by a screen and/or centrifuge.

Abstract: A process for the production of starch and gluten from wheat flour or similar flour. The flour is extracted with water so as to produce a starch fraction and a gluten fraction. A `B` starch is then separated from either the starch fraction or the gluten fraction and contacted with an aqueous alkali at a pH between 8.5 and 12.5 to give a starch suitable for conversion to starch hydrolyzates by enzymatic hydrolysis.

Abstract: Derivatized polymers containing glycoside side chains linked to the polymer by ether, sulfide, or amine linkages are prepared by reacting a polymer containing alcohol, thiol, and/or amine groups with a glycidyl glycoside having the formula ##STR1## where (SAC).sub.n represents a saccharide residue with n being 1-20. Typical polymers include poly(vinyl) alcohol, poly(ethyleneimine), poly(dimethylaminopropyl methacrylamide), and proteins such as caseinate or gluten. Typical glycosides are glycoside of glucose and maltodextrin-10.

Abstract: A process for producing gluten having high solubility which comprises heating an aqueous acidic solution of gluten and one or more proteins selected from the group consisting of albumins and globulins in an amount of one half or less of that of gluten under acidic conditions and then, after cooling, neutralizing the solution, if necessary.

Abstract: Wheat gluten products may be processed to remove their components which cause undesirable flavors and color. The processing can include extraction with an aqueous solution of alcohol, alkali, or mixtures thereof, and can optionally also include ultrafiltration.