EXTRACTION OF GLUTENIN AND GLIADIN FROM VITAL WHEAT GLUTEN

The extractions of glutenin and gliadin from vital wheat gluten were investigated. The results indicated that the optimal conditions for separating glutenin and gliadin from the vital wheat gluten were 65% of concentration of ethanol, the ratio of solvent and gluten 30:1 and extraction time 3h. The sequence of importance for the product yields is ethanol concentration, solvent/gluten ratio and gluten and extraction time.