The Production of Wheat Pollard Protein Concentrate, a Wheat Milling Byproduct Utilization

Abstract

One of protein resources which is not used maximally in Indonesia is wheat pollard. Wheat pollard is a by-product from wheat millings that contains (protein) higher than wheat "our (17.68% compared to 12-13"~). Protein concentrate was extracted by alkali and hydrolysed enzymliicciy .. Alkali method at pH 10 yielded protein value 62.75% and "our yield 17.17%. On the other hand enzymatic hydrolysis method at minute-75 yielded protein value 68.38% and "our yield 48.17%. Amino acid increased affer it was made into protein concentrate, for example lysin at the beginning was 8.00 g'100 g sample become 13.00 g'100 g sample (by alkali method) and 19.11 g 1100 g sample (by enzymatic hydrolysis method). The highest physicochemical properlies derived from enzymliic hydrolysis method were solubility protein (NSI : 95.73",1" POI: 75.21%), water adsorption 57.79%, fat adsorption 80.67%, foam capacity 47.74%, foam stability 84.61%, emulsificliion capacity 73.59% and strong gelation at 10%. The total result show that enzymatic hydrolysis method is better than extracted alkali method in protein value, yield, amino acid value, and physicochemical properlies.