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公开(公告)号：US3857987A
公开(公告)日：1974-12-31
申请号：US42855873
申请日：1973-12-26
申请人： STALEY MFG CO A E
CPC分类号： C08B30/046 , A23J1/12 , A23K10/30 , Y10S426/807
摘要： An improved wet milling process for obtaining starch, vital gluten and a balanced protein bran, germ and fiber animal feed from coarse ground wheat without acid steeping, alkali treatment, or dry roll milling of the grain kernels. The coarsely ground kernels are directly formed into a coarse grain batter using only fresh water with no additives, and the prime grade starch is washed away from the vital gluten in the coarse batter in the natural pH range of 3-6 for both starch and gluten with no denaturing of the gluten due to salt, alkali, or other chemical additives. Dewatered bran germ and fiber are collected together, and the mixture has a relatively high level of nutritive protein and cellulose bulk which makes it a well-balanced animal feed. The wheat kernel is carefully fractionated to avoid physical, chemical and nutritional damage to each of its valuable components, and the pH of the recirculated wash waters remains below 6, more specifically about 5.8, to give a yield of about 53% by weight starch; 9% vital gluten; and 29% protein containing bran, germ and fiber. The protein values for the vital gluten so obtained are at least 80% by weight. The dewatered bran, germ and fiber obtained from this process have the following approximate analysis which is considered an ideal balance for animal feeds: AT 9.4% PROTEIN 2.8% FAT 3.77% ASH 47.9% STARCH
摘要翻译： 改进的湿法研磨工艺，用于从粗糙的小麦获得淀粉，重要的麸质和平衡的蛋白质麸皮，胚芽和纤维动物饲料，不需要酸浸，碱处理或干碾磨谷物。 粗粉粒直接形成粗粒面糊，仅使用淡水，不添加添加剂，淀粉和麸质的天然pH值范围为3-6，将粗级淀粉从粗面糊中冲洗掉。 由于盐，碱或其他化学添加剂不会使麸质变性。
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公开(公告)号：US3753857A
公开(公告)日：1973-08-21
申请号：US3753857D
申请日：1971-03-08
申请人： STALEY MFG CO A E
CPC分类号： C08B31/066 , C08B31/00 , D21H11/04 , D21H17/28 , D21H21/18
摘要： A PHOSPHATE MODIFEID, PROTEINASE-ALTERED STARCH PREPARED BY EFFECTING AN ENZYMIC REACTION BETWEEN A PROTEINASE AND THE PROTEIN FRAGMENTS OF A STARCH MOLECULE, AND BY THE ADDITION OF A SOLUBLE, MONOBASIC PHOSPHATE TO THE SLURRIED STARCH. ALTHOUGH THE PHOSPHATE MODIFICATION MAY TAKE PLACE FIST, OR SIMULTANEOUSLY WITH THE PROTEINASE ALTERATION, IT IS PRESENTLY PREFFERED THAT THE PROTEINASE ALTERATION BE ACCOMPLISHED FIRST, BECAUSE IT APPEARS TO IMPROVE THE EXTENT OF PHOSPHATE BONDING. THE PHOSPHATE MODIFIED, PROTEINASE-ALTERED STARCH OF THIS INVENTION IS USEFUL IN IMPROVING THE PROPERTIES OF PAPER, ESPECIALLY BURST, TEAR, AND TENSILE STRENGTH. CONSIDERABLE IMPROVEMENT IN OPACITY WAS ALSO OBSERVED, BECAUSE OF THE HIGHER PERCENTAGE OF TIO2 RETENTION POSSIBLE WITH THIS STARCH DERIVATE.
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