Fermentation Characteristics of Wheat Tailing and the Extraction of Its Glycoprotein

Studies on Glycoprotein of Wheat Tailing Part I

Abstract

Upper and lower layer Starch fractions were extracted from 60% extraction flours of four different kinds of wheat, and their fermentation characteristics were compared. No.1 C.W. R.S. wheat flour gave the highest amount of the upper layer starch fraction. During fermentation process, the upper layer starch fraction generated much carbon dioxide than the lower layer starch fraction, but the dough volume tends to shrink due to its poor gas retention capacity. Starch fractions from No.1 C.W.R.S. wheat generated much carbon dioxide than those from other three wheat. Tailing refined from the upper layer starch fraction of No.1 C.W.R.S. wheat comprised about 84% starch, 10% pentosan, 3% protein, 1% lipid and 0.3% ash. Eight solvents were examined to extract protein and carbohydrates from the tailing, and 8M urea proved to be most useful for this purpose. Chromatography of the urea extract of the tailing on a column of DEAE cellulose provided five fractions which were the complex of protein and carbohydrates. Each fraction comprised glucose, arabinose and xylose at the different ratio, and showed a different pattern in amino acid composition. From this study we presume that wheat tailing is the physical and/or chemical complex of starch, protein and pentosan.